Cowboy Pastry Pockets are a robust start to the day, packing seasoned pork sausage, bell peppers, cheese, and scrambled eggs into a neat puff pastry square. Perfect for those mornings when you need a filling meal to keep you energized throughout the day.
Ingredients & Alternatives
- Pork Sausage: Opt for ground pork sausage that’s pre-seasoned for extra flavor. Homemade pork sausage also works well.
- Vegetables: Mix in diced yellow onion and colorful bell peppers for added crunch and flavor.
- Puff Pastry: Utilize store-bought puff pastry for ease and quick preparation.
- Cheese: Sharp cheddar is recommended for its strong flavor, though any favorite cheese can be substituted.
- Eggs: Requires about 2 cups of scrambled eggs, which usually means 8-10 eggs, depending on their size. Customize the scramble to your liking or follow a specific recipe for enhanced taste.
Make-Ahead Tips
Prepare the sausage mixture ahead of time and refrigerate for up to four days to deepen the flavors. Assemble your Cowboy Pastry Pockets the evening before and simply bake them the next morning for a fresh and hearty meal.
Air Fryer Option
Cowboy Pastry Pockets can be cooked in an air fryer. Prepare as usual, then air fry at 325°F (163°C) for about 8 minutes until the cheese melts and the pastry turns golden.
Storing and Freezing
Store leftovers in the refrigerator for up to three days. They can be reheated in the microwave or oven, although the pastry won’t be as flaky. Freeze cooked pockets for up to three months and reheat as needed.
Ingredients
Filling
- ½ pound (226 g) ground pork sausage
- 2 tablespoons yellow onion, diced
- 2 tablespoons green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 2 cups scrambled eggs, prepared to your preference
- 1 cup (113 g) sharp cheddar cheese, shredded
Pastry
- 2 sheets puff pastry, thawed according to package directions
- 1 large egg, beaten for egg wash
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set to 400°F (204°C). Line two large baking sheets with parchment paper.
- Cook the Filling: In a skillet over medium heat, cook the sausage, onions, and peppers until the sausage is fully cooked and the vegetables are tender.
- Prepare the Pastry: On a lightly floured surface, roll each pastry sheet into a 10×10 inch (25×25 cm) square. Cut each sheet into four 5×5 inch (12.5×12.5 cm) squares.
- Assemble: Place each pastry square on the prepared sheets. Divide the scrambled eggs and sausage mixture among the squares, topping each with cheese. Fold the corners over to form a pocket.
- Apply Egg Wash: Brush the pastry with beaten egg.
- Bake: Place in the oven for 16-18 minutes, or until golden and puffed up.
Enjoy your Cowboy Pastry Pockets warm for a fulfilling breakfast that’s easy to love and even easier to make!
