SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES

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Scrambled-Egg and Sausage Pocket Pastries image

Everyone will love biting into the flaky whole-wheat crust of these homemade savory pop tarts. They're stuffed with scrambled eggs, sausage, and cheddar. See the step-by-step on how to make these pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h25m

Yield Makes 9

Number Of Ingredients 11

1 1/4 cups whole-wheat flour
1 1/4 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
Kosher salt and freshly ground pepper
2 sticks cold unsalted butter, cut into small pieces
6 to 8 tablespoons ice-cold water
7 large eggs
2 tablespoons whole milk
12 ounces uncooked breakfast sausage, such as Smithfield's Hometown Original Fresh Sausage Patties
1 cup grated sharp cheddar (4 ounces)
2 tablespoons minced fresh chives

Steps:

  • Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
  • Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
  • On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
  • Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
  • Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
  • Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
  • Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.

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