Pie for breakfast has been a long and proud tradition, but it doesn’t have to be a sweet go-to apple or blueberry. You can also get a punch of protein in a delicious flaky treat with these Savory Brunch Pies! Filled with tangy cream cheese, savory ham, and melty cheese, each slice of Savory Brunch Pies has what you’re looking for in a satisfying and complete breakfast. Pour yourself a tall glass of orange juice and let these pies make you proud!

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Ingredients

  • 2 (3-ounce) packages cream cheese, softened
  • 2 tablespoons honey mustard
  • flour, to taste, for dusting a work surface
  • 1 (17.3-ounce) package frozen puff pastry sheets (2 sheets), thawed
  • 6 ounces Black Forest ham, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 6 ounces Gruyère, Swiss, or cheddar cheese, thinly sliced
  • 1 egg
  • 1 tablespoon water
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Directions

Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Line two large baking sheets with parchment paper.

Step 3 –In a small bowl, stir together the cream cheese and the honey mustard.

Step 4 –Using the flour, lightly dust a worksurface.

Step 5 –Place the thawed puff pastry sheets on the lightly floured surface and roll out each sheet into a 15×12-inch rectangle.

Step 6 –Transfer each pastry sheet to the prepared baking sheets.

Step 7 –Evenly divide the cream cheese mixture between both pastries, spreading it over half of each pastry lengthwise, leaving a 1/2-inch border bare around the outside edges.

Step 8 –Evenly divide the ham, the onion, and the cheese atop the cream cheese mixture on both pastries, still leaving a 1/2-inch border bare around the outside edges.

Also Read:  Salisbury Steak Pasta

Step 9 –In a small bowl, whisk together the egg and the water.

Step 10 –Brush some of the egg mixture onto the uncovered edges of the pastries.

Step 11 –Fold the uncovered portion of each pastry rectangle up and over the filling, using a fork to seal the edges together.

Step 12 –Brush the tops of the pastries with the remaining egg mixture.

Step 13 –Cut decorative slits into the top of each pastry to allow steam to escape.

Step 14 –Bake until the pastries are golden on both the top and the bottom, about 25 minutes. Cover the top with foil if they start to brown too quickly.

Step 15 –Slide the pies with the parchment paper onto a wire rack, and allow them to cool slightly.

Step 16 –Cut into crosswise strips and serve.