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    Scrambled-Egg Hand Pies

    Source of Recipe

    From "The Fresh Eggs Daily Cookbook" by Lisa Steele

    Recipe Introduction

    "Like to eat your breakfast on the go? Then these compact hand pies are the answer! Any of the scrambled egg recipes in this book would work well in these pies, or you can try the recipe below. This recipe is meatless, but you can easily add some bacon or sausage if you prefer a little extra protein in the morning. The hand pies are versatile, so feel free to substitute the cheese of your choice or add some extra veggies. Leftover pies can be refrigerated or frozen, and then defrosted and reheated briefly in the oven."

    List of Ingredients

    ◦ 4 eggs, divided
    ◦ 2 ounces cream cheese, room temperature
    ◦ ½ cup shredded Gruyère cheese
    ◦ 2 tablespoons sliced scallions
    ◦ Kosher salt
    ◦ Freshly ground black pepper
    ◦ 1 (9-inch) piecrust (homemade or store-bought)
    ◦ All-purpose flour for dusting
    ◦ 1 tablespoon water


    Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper.

    Scramble three of the eggs in a skillet. Stir in the cream cheese, Gruyère, and scallions. Season with salt and pepper. Set aside to cool slightly while you roll out the piecrust dough.

    On a floured surface, roll out the piecrust dough to roughly 12 inches square. Cut the dough into twelve 3-by-4-inch rectangles using a pastry cutter or sharp knife, re-rolling and cutting the trimmings as needed. Arrange six of the rectangles on the baking sheet. In a small bowl, whisk the remaining egg and the water.

    Top each rectangle on the baking sheet with 2 tablespoons of the egg filling, leaving a ½-inch border around the edges. Brush along the border with the egg wash, saving the remaining egg wash for brushing the top. Then place or lay the remaining rectangles over the egg filling for each pie, stretching the dough slightly to fit. Press the edges of the rectangles together to enclose the filling and seal, then crimp with a fork. Chill the pies for 30 minutes.

    Brush the surface of each pie with the remaining egg wash and prick a few holes in it with a toothpick. Bake until the tops are golden brown, about 20 to 25 minutes. Cool on a wire rack.

    Makes 6 hand pies




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