Breakfast puff pastry cups with sausage and egg

6 hours+ 35 minutes

Ingredients:

for puff pastry

2 cups flour +

1 tsp salt

1/2 cup oil

1 egg

2 tsp vinegar

6 tbsp water

1 cup butter

Filling

6 eggs

1/2 lb sausage

salt to taste

pepper to taste

chives

1/4 cup milk

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Directions:

Make the puff pastry, sift together flour and salt. Cut in the oil with a fork until it feels like sand. Now mix in egg and vinegar once mixed in add one tbsp of water until just combined.

Roll out dough, pat butter into a square one inch thick, place butter in the middle of the dough, then fold dough over the butter fold corners in to the center. Now wrap in plastic wrap and place in the fridge for one hour. Remove from fridge sprinkle with flour roll out and fold corners into center roll again and fold corners into center. Wrap in plastic wrap and refrigerate again repeat 4 more times.

Pre heat oven 425

After you remove dough out of the fridge for the last time sprinkle with flour roll out cut into squares. On a cookie sheet place a mini muffin pan upside down place squares of puff pastry over upside muffin tin and bake for about 15 minutes or until puffed and golden brown. Remove from oven let cool and remove from pan.

Filling

cook sausage set aside. Beat eggs, milk and salt and pepper to taste together and scramble mix sausage into eggs spoon into puff pastry. Garnish with chives.

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The puff pastry dough can be left in the fridge over night until ready to use or put it in the freezer up to 3 months.

This is a great recipe for brunch or a holiday breakfast. It’s a fairly easy recipe just time consuming. I also like to use my hands to mix the dough together instead if cooking utensils.