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.
Add the ingredients in the order indicated and select pasta dough course.
When the dough is done, wrap in plastic wrap and refrigerate for 30 minutes.
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.
Carefully remove the wax paper and place a bowl over the crust as a template so you can cut a circle.
Put the crust onto an oiled baking sheet. You’re now ready for the breakfast topping.
Cook the sausage or ham and set aside, Sauté the peppers and onions in the butter until onions are translucent.
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.
Salt and pepper to taste.
Preheat oven to 400° F./205° C.
Paint a thin stripe of egg yolk around perimeter of each round pie crust.
Place the filling in the center of the pie dough and sprinkle with 1/4 of the cheese and fold over.
Quickly seal the crust around the edges with your fingers and then crimp gently with a fork.
Beat the 2 remaining eggs with a tablespoon of water and glaze the pasty’s with the egg yolk.
Bake at 400° F./205° C. for 15 to 20 minutes or until crust is golden brown.
Serve immediately or wrap and go.