5 Ingredient Breakfast Hand Pies Recipe
These bacon, egg, and tomato breakfast hand pies are everything a morning meal should be. Crispy streaky bacon, chopped hard-boiled egg, lightly cooked tomato, and a cream cheese and cheddar filling are packed generously into flaky puff pastry, then baked until golden. They are hearty, portable, and just as good reheated from frozen as they are fresh out of the oven. Make a batch on Sunday and your weekday mornings are sorted.
Ingredients
- 1 sheet ready-made puff pastry
- 4 rashers streaky bacon, cut across
- 2 hard-boiled eggs, peeled and chopped
- 1 medium tomato, cubed small
- 100g full-fat cream cheese
- 50g grated cheddar cheese
- Small handful fresh parsley (optional)
- Black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 190°C (375°F).
- Fry bacon until crispy. Remove and set aside. Leave a little fat in the pan.
- Cook tomato cubes in the same pan for 2 to 3 minutes. Remove and cool.
- Hard-boil eggs for 8 to 10 minutes. Cool, peel, and chop.
- Mix cream cheese, bacon, tomatoes, eggs, cheddar, parsley, and pepper in a bowl.
- Cut pastry into rectangles. Spoon filling generously onto one half of each.
- Slit the top pastry piece, stretch over filling, and crimp edges with a fork.
- Brush with beaten egg. Bake for 20 to 25 minutes until golden and puffed.
- Cool slightly before serving or cool fully before freezing.
Video
Notes
- Use full-fat cream cheese only. Low-fat versions can make the pastry soggy.
- Taste filling before sealing and adjust salt based on how salty your bacon is.
- Freeze fully baked and cooled pies for up to 2 months. Reheat at 180°C for 10 to 12 minutes from frozen.