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  1. Home
  2. breakfast in bed

Sausage and Egg Breakfast Pies

Forget toast - this is the new exciting brekkie you need to try! - by Jane Ash
  • 10 Aug 2019
Sausage and Egg Breakfast Pies
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 8
Proudly supported by

TIP! Metal pie pans are available from specialty kitchen stores and some major supermarkets. Replace beef sausages with chicken or pork, if preferred. 

Ingredients

2 sheets frozen puff pastry, just thawed

Chopped fresh parsley and tomato chutney, to serve

FILLING

5 thin beef sausages (375g)

½ cup drained, char-grilled & marinated capsicum strips (100g)

2 green spring onions, thinly sliced

8 eggs

2/3 cup grated Tasty cheese

Method

  1. Lightly grease eight x 1-cup capacity, round, metal pie pans (11cm in diameter x 4cm deep). 

  2. To make filling, heat a lightly oiled, medium non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally for about 8 to 10 minutes, or until browned all over and cooked. Remove. Drain on absorbent kitchen paper. Cut into 1cm-thick slices. 

  3. Cut each pastry sheet into square quarters. Press a square into each prepared pie pan. (Don’t trim.) Place pans on two oven trays. 

  4. Divide sausages, capsicum and onions evenly among pastry cases. Make a slight hollow in the centre of each one. Carefully crack an egg into each hollow. Sprinkle with cheese. Season with pepper.

  5. Cook in a hot oven (200C) for about 15 to 18 minutes, or until egg is set and pastry is golden brown. Remove. Stand for 2 minutes. Remove pies from pans.

  6. Sprinkle with parsley. Serve with chutney.

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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