Show of hands: Anyone out there who’s not a morning person? Let’s be honest, most of us don’t set off for work with Seven-Dwarves-level enthusiasm. So, if your mornings don’t play out just like a Disney flick, join the club! And pull up a chair — we’ve got a grab-and-go breakfast dish that will put significantly more pep in your step. Our brand-new Everything Salmon & Egg Breakfast Hand Pies are so mouthwateringly good, they’ll have you singing “Heigh-Ho” out the door!
We love hand pies because they’re portable, portion-controlled and bake fast! Our pies sport a flaky, flavorful crust that’s holding a savory seafood surprise. They’re loaded with satisfying protein — salmon, eggs and cheddar cheese — and flavors, thanks to the fresh chives and everything seasoning. We start with pouched or canned salmon and refrigerated puff pastry to keep prep time to a minimum, so you can enjoy these golden-brown mini pies in no time at all. Our Seafood Supper Club recipe will show you how to make them, step by step.
Thanks to its inspired blend of flavors, excellent nutrition and convenience, this is one of our testers’ favorite recipes, hands down! In addition to being delicious, salmon is rich in omega-3 fatty acids and essential vitamins and minerals like selenium, which help keep you healthy from head to toe. So, these are pies you can feel good about serving at breakfast. Or, any time of day for that matter… in fact, we loved these at lunch and as a post-workout snack!
You’ll probably want to devour these pies as soon as they emerge from the oven, but they’ll keep well in the refrigerator or even the freezer. For meal-planning Seafoodies, baking them the night before an early morning is a no-brainer. Just heat up in the microwave before you hit the road or once you get to the office.
We’ve got to hand it to ourselves: This is one seriously delicious recipe! Get your hands on some of these pies yourself, and see.
Everything Salmon & Egg Breakfast Hand Pies
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ½ cup)
- 6 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 (5-ounce) cans or pouches salmon, drained and flaked
- 2 tablespoons chives, chopped
- 2 to 3 tablespoons flour of choice
- 1 refrigerated puff pastry
- ¾ cup shredded cheddar cheese
- 3 teaspoons everything seasoning
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper; set aside.
- Heat olive oil in skillet on stove over medium-low heat. Add onions to pan; cook over medium heat until tender, about 5 minutes, stirring often.
- While onions are cooking, whisk eggs in a bowl until beaten. (Reserve 1 tablespoon of whisked egg in a small bowl; set aside to use for egg wash later.) Add remaining eggs, salt and pepper to skillet and stir to mix onions into eggs. Turn heat to medium and cook for about 3 to 4 minutes, until eggs are almost set. Add flaked salmon and chives to eggs, stirring to mix well; cook for another 1 to 2 minutes until eggs are cooked. Remove skillet from heat.
- On a lightly floured surface, unroll puff pastry and roll with a rolling pin to 1/8-inch thickness. If dough sticks to surface or pin, add a little more flour. Using a pizza cutter or knife, cut puff pastry into 6 even rectangles. Then, using the tines of a fork, make very light indentations in middle of each rectangle.
- Place 1/6th of the salmon-egg mixture (roughly ¼ cup) on one half of each rectangle. Top each with 2 tablespoons cheddar cheese. Gently fold the other half of the rectangle over the top of the cheese and salmon-egg mixture, closing each pie. Using a fork, dip tines into flour and press edges around each pie. Brush a little egg wash on top of each pie to create a golden glaze, then sprinkle the everything seasoning evenly over egg wash.
- Place baking sheet in oven and bake until pastry is golden brown, about 15 to 18 minutes. Let cool before serving. Enjoy immediately. Or if making to enjoy later, wrap in foil when cooled and refrigerate for up to 3 days or freeze for up to 3 months; heat in microwave until warmed up when ready to eat.
Baking sheet, parchment paper, skillet, spatula, rolling pin, two small bowls for egg wash and flour, fork, pastry brush, pizza cutter or knife