Hi! I’m back with another recipe. This one is inspired by a conversation with a friend.

Her go- to breakfast is the egg and cheese croissant from ABP. It’s a solid choice: flaky pastry, creamy eggs, sharp cheddar, what’s not to love! (hint: the $4 price tag). I’ve been wanting to make breakfast for a while, so why not practise with pastry while I’m at it?

These hand pies are an easy, cheap and delicious grab and go breakfast. Enjoy!

Notes:

1. To ensure the crust is flaky, make sure the water and butter is as COLD as possible. Also be careful not to warm the dough too much with kneading or warm toppings.
2. When cooking the eggs, turn off the heat 30 seconds before they are “done” (curds formed but still runny). There will be enough residual heat in the pan to finish the cooking.
3. THese can be prepped ahead of time and baked as needed. Just refrigerate or freeze. If cooking from frozen, add 5-10 min to the cooking time.
4. My friend discovered that they tase good with jam. Skeptical? you’ll be surprised

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[ recipe title = “Egg and Cheese Hand Pies” Servings = 4]

Ingredients:

Dough

• 8oz flour
• 4oz COLD butter
• 1/4 cup COLD water

Eggs

• 2 medium eggs
• 1 tbsp butter
• salt, to taste

Other

• 3-4 tbsp shredded cheese
• bacon (optional)

Directions:

For the dough

1. Grate or cut butter into the flour. Rub together until the mixture resembles bread crumbs.
2. Add water and mix. Knead until dough comes together, add 1-2 tsp of water as needed
3. Chill for at least 1 hour

For the Filling

1. beat eggs with salt. Reserve 2-3 tbsp as an egg wash
2. On low heat, melt butter in a small pan. Add egg and stir constantly until small curds form
3. Once eggs are half cooked, remove from heat and set aside to cool.
4. if using, cook bacon until crispy and chop

Assembly

1. Preheat oven to 400F
2. Roll dough into a rectangle 1/8th inch thick
3. Cut 4 circles about 2.5in in diameter and 4 more about 3in in diameter
4. On each of the smaller circles, place 1 tbsp of egg mixture, a couple pieces of bacon and 2-3 tsp of shredded cheese in the centre. Be careful not to overfill
5. Cover with a larger circle. Press the edges together with the tines of a fork. Trim the excess.
6. Brush with egg wash and bake for 16-18 minutes or until golden brown.
7. Serve and enjoy!

[\recipe]

I hope everyone has a great week! I’ll be back soon. Until then, Bye!

• Breakfast