Comments on: Breakfast Hand Pie #1: Sausage, Egg & Cheese

By: Ev Cochran

Ev Cochran — Tue, 22 Jan 2019 18:44:44 +0000

I am really interested in making these protein packed pockets for the boys soccer team and parents. A few of the comments had a question on the 1/3rd cup of sugar added to the pie crust. Please take the time to answer questions posted to your recipes as they create an abundance of positive personal interaction needed for successful returns to the site. Maybe some links to other savory hand pies and sweet ones also. Thanks

By: Stacey E.

Stacey E. — Tue, 28 Jun 2016 20:21:43 +0000

I made these without the final refrigeration step, and they look exactly as the picture shows. It was about midnight, so I didn’t want to wait around for them to chill after assembling them, I just brushed them with egg and baked them. I have to wonder why it is made with what should be a pie crust. Because the sugar is really apparent when made with the egg and “sausage” filling. I’ve made lots of crusts that don’t have sugar (or at least, a lot less than 1/3 cup), so have to wonder why these do if they’re not intended to be dessert pies. Aside from the sugary crust, these were pretty good.

By: Stacey E.

Stacey E. — Tue, 28 Jun 2016 15:59:53 +0000

I made these last night using Morningstar Farms sausage and they’re great, except the crust is too sugary. I wonder if it was a misprint to put 1/3 cup sugar in these? It would be fine if you were making dessert ones, but it’s a little weird with this filling. I used the top of a large plastic cup to cut these out, and ended up with the right amount, anyway.

By: Kathy

Kathy — Tue, 26 May 2015 05:26:00 +0000

I’m making these tomorrow and will probably make a few different types. Thank you!

By: Nicole

Nicole — Tue, 17 Mar 2015 16:27:18 +0000

Can these be frozen

By: Sarah @ Snap A Bite

Sarah @ Snap A Bite — Fri, 02 Nov 2012 20:11:28 +0000

I like this idea. I’d go for bacon instead of sausage though.
Looking forward to the other breakfast pies you have in mind