A delightful twist on a classic breakfast, these hand pies are filled with creamy eggs, crispy bacon, and gooey cheese, all wrapped in a golden, flaky crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the cream cheese, parsley, seasoning salt, and pepper until smooth. Stir in the shredded cheddar cheese.
Use room temperature cream cheese for easier mixing.
Melt the butter in a skillet over medium heat. Add the eggs and cook gently, stirring occasionally, until softly scrambled. Remove from heat and let cool.
Avoid overcooking the eggs to keep them creamy.
Roll out the puff pastry and cut into 4 equal squares.
Keep the pastry cold for easier handling.
Spread the cream cheese mixture evenly over half of each pastry square, leaving a small border. Top with scrambled eggs and crumbled bacon.
Don't overfill to prevent the pies from bursting.
Fold the pastry over the filling to form a triangle. Press the edges with a fork to seal.
Sealing well prevents leaks during baking.
Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg white and sprinkle with sesame seeds.
The egg wash gives a shiny, golden finish.
Bake in the preheated oven for 15-18 minutes, or until golden brown.
Rotate the baking sheet halfway through for even browning.
Let the hand pies cool slightly on a wire rack before serving.
Serve warm for the best taste and texture.
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