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Breakfast Pasty Recipe

Yields4 Servings

The traditional Cornish pasty is made with puff pastry, but we’re going to keep it simple and use a basic pie crust. The filling features protein variations from eggs to sausage or ham similar to many Cornish Pasty recipes. We’re going to make a breakfast version with some classic breakfast tastes combined and sealed in the dough. This makes a great breakfast on the go before work or school, or a fun weekend breakfast treat.

INGREDIENTS:
Pie Crust Ingredients:
 2 1/2 cups all-purpose flour
 1/2 teaspoon salt
 3/4 cup butter cut into ½ tablespoon slices (A total of 1 1/2 sticks that you should freeze for 15 to 20 minutes)
 1/2 cup very cold water (allow the ice to sit in the water and then measure out the 1/2 cup)
Breakfast Pasty Topping Ingredients:
 2 tablespoon butter
 6 eggs + 2 eggs for glazing
 4 breakfast sausage links cooked and chopped or 1 cup of chopped ham
 1/2 cup diced onion
 1/2 cup diced sweet bell pepper
 1 cup shredded cheddar cheese
 salt and pepper to taste
 4 6 to 8-inch round pie crusts
DIRECTIONS:
Pie Crust Directions:
1

Add the ingredients in the order indicated and select pasta dough course.

2

When the dough is done, wrap in plastic wrap and refrigerate for 30 minutes.

3

After 30 minutes cut into 4 equal size dough balls and place each between two pieces of waxed paper and roll out until you have a 6 to 8-inch diameter piece.

4

Carefully remove the wax paper and place a bowl over the crust as a template so you can cut a circle.

5

Put the crust onto an oiled baking sheet. You’re now ready for the breakfast topping.

Breakfast Pasty Topping Directions:
6

Cook the sausage or ham and set aside, Sauté the peppers and onions in the butter until onions are translucent.

7

Whisk the eggs in a bowl and add to pan with peppers and onions and scramble and then blend in the chopped sausage or ham.

8

Salt and pepper to taste.

9

Preheat oven to 400° F./205° C.

10

Paint a thin stripe of egg yolk around perimeter of each round pie crust.

11

Place the filling in the center of the pie dough and sprinkle with 1/4 of the cheese and fold over.

12

Quickly seal the crust around the edges with your fingers and then crimp gently with a fork.

13

Beat the 2 remaining eggs with a tablespoon of water and glaze the pasty’s with the egg yolk.

14

Bake at 400° F./205° C. for 15 to 20 minutes or until crust is golden brown.

15

Serve immediately or wrap and go.

Nutrition Facts

Servings 4