Homemade Breakfast Hot Pockets (Printable Version)
Portable golden pockets packed with sausage, eggs, and cheese for a satisfying start.
# Ingredients Required:
→ Dough
01 -
250 g all-purpose flour
02 -
5 g salt
03 -
12 g granulated sugar
04 -
12 g baking powder
05 -
115 g unsalted butter, cold and cubed
06 -
120 ml whole milk
07 -
1 large egg
→ Filling
08 -
120 g cooked breakfast sausage, crumbled (alternatively bacon, ham, or vegetables)
09 -
115 g shredded cheese (cheddar, mozzarella, or preferred variety)
10 -
120 g scrambled eggs (approximately 2 large eggs)
11 -
15 g Dijon mustard (optional)
→ Finish
12 -
1 large egg, beaten (for egg wash)
# Guide to Cooking:
01 -
Combine flour, salt, sugar, and baking powder in a large bowl. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. In a separate bowl, whisk milk and one egg, then add to dry ingredients. Stir gently until a soft dough forms.
02 -
Turn dough onto lightly floured surface and knead gently. Roll out to 6 mm thickness and cut into 6 to 8 equal rectangles.
03 -
Combine cooked sausage, scrambled eggs, shredded cheese, and optional Dijon mustard in a bowl. Mix thoroughly.
04 -
Spoon filling onto one half of each dough rectangle, leaving a border. Fold dough over filling and press edges firmly with a fork to seal.
05 -
Place pockets on parchment-lined baking sheet and brush tops with beaten egg to ensure a golden finish.
06 -
Preheat oven to 190°C. Bake for 20 to 25 minutes until pockets are golden brown and cooked through.
07 -
Allow pastries to cool slightly before serving. Ideal for a portable meal or to freeze for later use.
# Extra Suggestions:
01 -
Cold butter is essential for a flaky dough texture. Handle dough minimally to avoid toughness.