why make this recipe
Egg Sausage and Gravy Hand Pies are a delicious and convenient option for breakfast or a snack. They are easy to make, portable, and packed with flavor. These hand pies take classic breakfast ingredients like sausage, eggs, and gravy and wrap them in flaky pie dough. You can enjoy them at home or take them on the go.
how to make Egg Sausage and Gravy Hand Pies
Ingredients
- Pillsbury Frozen Pie Dough Sheet (3 each)
- Large Egg (1 each)
- Water (2 Tbsp)
- General Mills Biscuit Gravy Mix (prepared, 1 lb 4 oz)
- Breakfast sausage (cooked, chopped, 8 oz)
- Scrambled eggs (prepared, 12 oz)
Directions
- Thaw pie dough covered at room temperature for 15-30 minutes until flexible or refrigerate overnight.
- Whisk the egg and water together in a small bowl and set aside.
- Cut each pie sheet into 4 equal pieces and brush the edges with egg wash.
- Combine gravy, sausage, and eggs in a mixing bowl, then spread 2 oz of the mixture in the center of each piece of dough.
- Fold the dough over the filling and crimp the edges with a fork to seal. Brush the tops with egg wash.
- Bake in a convection oven at 350°F for 10-15 minutes or in a standard oven at 400°F for 15-18 minutes. Rotate pans baked in convection oven one-half turn after 5 minutes of baking. Serve warm.
how to serve Egg Sausage and Gravy Hand Pies
Serve these hand pies warm for the best taste. They go well with a side of fresh fruit or a simple salad. You can also enjoy them with a cup of coffee or a glass of juice.
how to store Egg Sausage and Gravy Hand Pies
To store leftover hand pies, place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure they are cooled completely before placing them in a freezer-safe bag. They will last up to 2 months in the freezer.
tips to make Egg Sausage and Gravy Hand Pies
- Ensure the pie dough is soft enough to work with. Thawing it at room temperature can help.
- You can adjust the filling by adding cheese or vegetables.
- For extra flavor, use a spicy sausage or add some hot sauce to the gravy mixture.
variation
You can make variations by using different types of fillings, such as shredded chicken and vegetables, or even a vegetarian option with spinach and cheese.
FAQs
1. Can I use homemade pie dough instead of frozen?
Yes, you can use homemade pie dough if you prefer. Just ensure it’s rolled out thinly to match the texture of the frozen dough.
2. Can these hand pies be made in advance?
Yes, you can prepare the hand pies in advance. Assemble them and keep them in the refrigerator overnight before baking them.
3. How can I reheat the hand pies?
You can reheat them in the oven at 350°F until warmed through, or use a microwave for quicker reheating, but the texture may be less flaky.
Egg Sausage and Gravy Hand Pies
Ingredients
Dough and Eggs
- 3 each Pillsbury Frozen Pie Dough Sheet Thaw before use.
- 1 each Large Egg For egg wash.
- 2 Tbsp Water To mix with the egg for egg wash.
Filling
- 1 lb 4 oz General Mills Biscuit Gravy Mix (prepared) Follow package instructions for preparation.
- 8 oz Breakfast sausage (cooked, chopped) Cooked and chopped before mixing.
- 12 oz Scrambled eggs (prepared) Cooked scrambled eggs.
Instructions
Preparation
- Thaw pie dough covered at room temperature for 15-30 minutes until flexible or refrigerate overnight.
- Whisk the egg and water together in a small bowl and set aside.
- Cut each pie sheet into 4 equal pieces and brush the edges with egg wash.
- Combine gravy, sausage, and eggs in a mixing bowl, then spread 2 oz of the mixture in the center of each piece of dough.
- Fold the dough over the filling and crimp the edges with a fork to seal. Brush the tops with egg wash.
Baking
- Bake in a convection oven at 350°F for 10-15 minutes or in a standard oven at 400°F for 15-18 minutes.
- Rotate pans baked in convection oven one-half turn after 5 minutes of baking. Serve warm.