I still really REALLY miss Buttercrust Bakery. They’ve been closed for about a year now, but not a day goes by that I don’t wish they’d either reopen or another artisan bakery would open in their place. One of the things they started offering shortly before they closed was a savory breakfast pastry–One filled with either sausage or bacon, eggs, and cheese. I would snatch those up if I saw them when I went in, because they were often limited in number, and would sell out quickly. Since they’re no longer available, I decided to try making my own Sausage Egg and Cheese Pastry here at home:
They’re a little time-consuming, but worth the effort and wait. I used a couple shortcuts, mainly in the form of pre-cooked sausage, and store-bought puff pastry, which I had a sheet of still in the freezer. I would suggest for the best flavor, find all-butter puff pastry, or make your own. These were still good, but they’d be even better had my pastry contained actual butter, rather than gods-only-know-what-kind-of chemicals!
Still, even if all you can find is Pepperidge Farm, that works just fine…That’s what I used and Jay thought it was homemade. So there’s that. Preheat the oven to 350 degrees F. Butter 4 4-inch ramekins, then place on a baking sheet and set aside. In a small bowl combine 1 egg with a tablespoon of water and whisk until combined, to make an egg wash.
In a small bowl, whisk together 4 of the eggs, seasoning with salt and pepper. Scramble over medium heat until set, but not completely cooked through (they will continue to cook while in the oven). Remove from the heat, and place in a medium-sized mixing bowl. Add the sausage, and toss to combine.
On a floured work surface, roll out the puff pastry to an 11 x 17-inch rectangle. Cut into 4 smaller rectangles or squares.
Take one of the small sheets of pastry and place in a ramekin, fitting it along the bottom and sides. Place a tablespoon of cheese in the bottom, then top with a quarter of the egg-sausage mixture. Top with another tablespoon of cheese. Fold the corners in envelope-style, brushing each point with some of the egg wash. Brush the entire top with the egg wash. Repeat with the remaining pastry and ramekins.
Bake for 35-40 minutes, or until the tops are puffed and golden brown. Cool 5 minutes before serving.
I have some bacon I need to use up…Maybe I should make these again soon–And make my own puff pastry too!
Preheat the oven to 350 degrees F. Butter 4 4-inch ramekins, then place on a baking sheet and set aside. In a small bowl combine 1 egg with a tablespoon of water and whisk until combined, to make an egg wash.