Irresistible Homemade Breakfast Hot Pockets (Printable Format)

Flaky pastry stuffed with sausage, eggs, and cheese, baked golden for a speedy and satisfying morning meal.

# Needed Ingredients:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1/2 cup whole milk
07 - 1 large egg

→ Filling

08 - 1 cup cooked breakfast sausage, crumbled
09 - 1 cup shredded cheese, such as cheddar or mozzarella
10 - 1/2 cup scrambled eggs (approximately 2 large eggs)
11 - 1 tablespoon Dijon mustard (optional)

→ Assembly

12 - 1 large egg, beaten (for egg wash)

# Preparation Steps:

01 - In a large mixing bowl, whisk together the all-purpose flour, salt, granulated sugar, and baking powder. Using a pastry cutter or fork, blend in the cold cubed butter until the mixture has a coarse, crumbly texture. In a separate bowl, combine the whole milk and 1 large egg, then add to the dry ingredients. Mix until a soft dough forms.
02 - Transfer the dough onto a lightly floured work surface. Knead gently, then roll out to approximately 1/4-inch thickness. Cut the dough into 6 to 8 equally sized rectangles.
03 - In a medium bowl, combine the crumbled cooked sausage, shredded cheese, scrambled eggs, and Dijon mustard if desired.
04 - Spoon a portion of filling onto one half of each dough rectangle, leaving a margin along the edges. Fold the dough over the filling and press the edges firmly with a fork to seal.
05 - Arrange the filled pastries on a parchment-lined baking sheet. Brush the surface of each with the beaten egg to promote a glossy, golden finish.
06 - Preheat the oven to 375°F. Bake for 20 to 25 minutes, or until the pastries are golden brown and fully cooked through.
07 - Allow the pastries to cool slightly before serving. Suitable for immediate consumption or freezing for future convenience.

# Supplementary Details:

01 - For a lighter texture, handle the dough gently to avoid overmixing. Ensure edges are well sealed to prevent filling leaks during baking.

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