Savory Breakfast Pop-Tarts (Printable Version)
Flaky pastry pockets filled with sausage gravy, scrambled eggs, and melted cheese for a hearty breakfast.
# Ingredients Required:
→ Sausage Gravy Filling
01 -
113 grams breakfast sausage
02 -
16 grams all-purpose flour
03 -
295 milliliters whole milk
04 -
0.25 teaspoon seasoned salt
05 -
0.5 teaspoon ground black pepper
06 -
0.5 teaspoon minced fresh rosemary (optional)
07 -
A pinch dried sage (optional)
→ Egg Filling
08 -
5 large eggs, scrambled
09 -
100 grams shredded cheddar or Jack cheese (optional topping)
10 -
Seasoning blend, to taste
→ Pastry Dough
11 -
375 grams all-purpose flour
12 -
1 teaspoon salt
13 -
1 cup (215 grams) vegetable shortening
14 -
113 grams cold butter
15 -
1 large egg
16 -
15 milliliters white vinegar
17 -
75 milliliters cold water
→ Assembly
18 -
1 large egg
19 -
30 milliliters water (for egg wash)
# Guide to Cooking:
01 -
Heat a large skillet over medium-high heat. Crumble and cook the sausage until browned and crisp, about 5 to 7 minutes without draining the fat.
02 -
Sprinkle the flour over the cooked sausage and stir to absorb the fat. Cook for 2 to 3 minutes, then slowly whisk in the milk. Reduce heat to medium-low and continue stirring until thickened, approximately 4 to 5 minutes.
03 -
Remove the skillet from heat and stir in seasoned salt, black pepper, and optional herbs. Set aside.
04 -
In a separate pan, cook the eggs until scrambled to your preferred doneness. Set aside.
05 -
Preheat the oven to 190°C. In a large bowl, mix together flour and salt. Cut in shortening and cold butter until the mixture resembles pea-sized crumbs.
06 -
In a small bowl, whisk the egg, vinegar, and cold water. Add to the flour mixture and stir until a cohesive dough forms.
07 -
Divide dough in half. On a lightly floured surface, roll one portion to about 3 mm thickness. Cut into rectangles measuring approximately 7.5 x 10 cm, two pieces per pop-tart.
08 -
Place half of the dough rectangles on a baking sheet lined with parchment paper. Brush edges with egg wash. Spoon scrambled eggs and sausage gravy onto each, then top with second dough rectangle. Seal edges by crimping with a fork.
09 -
Brush tops with egg wash. Sprinkle with shredded cheese and seasoning. Bake for 25 minutes or until golden brown.
10 -
Allow to cool on a rack for 5 minutes before serving warm.
# Extra Suggestions:
01 -
For a flakier crust, ensure butter and shortening are cold before incorporating.