Ingredients
Puff Pastry
- 2 sheets puff pastry, thawed
- 2 tablespoons butter
Filling
- 4 breakfast chicken sausage links, chopped
- 1 red pepper, finely chopped
- 1/4 red onion, finely chopped
- 7 eggs
- 1 cup grated cheddar cheese
- 1 green onion, finely chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and grease a baking sheet or line it with parchment paper to prevent sticking.
- Sauté Filling Ingredients: In a large skillet over medium-high heat, melt the butter and sauté the chopped red pepper, red onion, and breakfast chicken sausage for about 5 minutes until the peppers are softened and the sausage is heated through.
- Cook and Scramble Eggs: Beat 6 of the eggs in a bowl. Pour them into the skillet with the sausage and vegetables. Sprinkle the grated cheddar cheese on top and scramble everything together using a spatula. Cook for 1-2 minutes until the eggs are just set. Remove from heat and transfer the mixture to a plate to cool in the refrigerator.
- Prepare Puff Pastry Base: Unfold one sheet of puff pastry. Cut it lengthwise into 3 equal strips and then cut across the center to make 6 rectangular pieces. Place these on the prepared baking sheet lined with parchment and refrigerate.
- Roll Out Second Puff Pastry Sheet: Lightly flour your work surface and unfold the second puff pastry sheet. Roll it out so it is about 4 inches wider and longer than its original size. Cut this larger sheet into 6 rectangles matching the size of the base pieces.
- Apply Egg Wash to Base Pastry: Remove the baking sheet with the puff pastry base rectangles from the refrigerator. Beat the remaining egg and lightly brush each piece with the egg wash.
- Assemble Hot Pockets: Divide the cooled egg and sausage mixture evenly on top of the egg-washed puff pastry base rectangles. Sprinkle the chopped green onions over the filling. Lay one of the larger puff pastry rectangles on top of each filled base. Crimp the edges all around with a fork to seal the pockets.
- Finish and Bake: Brush the tops of the assembled hot pockets with the remaining egg wash. Using a sharp knife, make 2 or 3 small slashes on the top of each pocket to allow steam to escape during baking. Bake in the preheated oven for 25-30 minutes or until the pastries are puffed and golden brown.
- Cool and Serve: Remove the baking sheet from the oven and let the hot pockets cool for at least 10 minutes before serving to allow the filling to set.
Notes
- Ensure the puff pastry is thoroughly thawed for easier handling and better puff.
- Use a sharp knife or pastry cutter for cleaner edges on the puff pastry.
- The egg wash helps create a golden and shiny crust; don't skip this step.
- Letting the hot pockets cool slightly before eating prevents burns from the hot filling.
- You can substitute chicken sausage with turkey sausage or vegetarian sausage if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
