About this Recipe
Egg breakfasts are a favourite in our house. We love to start the day powered up on protein. These cheesy egg pastry pockets can be tailored with all the ingredients you love. Add ham, herbs, mushrooms or chilli – the choice is yours. Even better – you can make ahead and freeze so you always have a tasty breakfast for when you want a lazy morning or when time is tight. They are super impressive if you have family or friends over, and would make a great brunch or light lunch. These are fantastic cooked in the airfryer! They only take 12 minutes (or about 17 from frozen!).
Yields 6 pockets –
Preheat the oven to 190°C / 375°F
- 320g (one pack) pre-rolled shortcrust pastry
- 6 eggs – whisked (reserve about 1 tbs of egg mixture in a dish)
- 4 slices ham – cut into small pieces
- small bunch fresh chives – chopped
- salt and pepper
- 1/2 cup grated cheese
- 1/4 chopped red onion – diced
Make ahead –
There’s nothing better than a well-stocked freezer. These breakfast pockets are a great addition to whip out when you want an easy Sunday brunch or you have friends or family staying over. Just make the pockets and then freeze them at the raw pastry stage. I like to separate them with layers of greaseproof paper and then store them in a ziplock bag. Then simply cook from frozen. In my air fryer – they take about 16 – 18 minutes from frozen (turn them 3/4 of the way through cooking time to ensure the pastry is crispy on both sides).
Step by Step Instructions
Preheat the oven to 190°C / 375°F. On a large pastry board / clean worksurface or baking paper – layout the pastry. Cut into 6 peices and slightly roll each section to make into larger rectangles.
Set aside about 1 tbs of the whisked egg in a dish. In a frying pan, gently cook the remaining whisked eggs into a slightly undercooked scrambled egg consistency. Add the sliced ham, chopped chives, and diced onion. Mix gently and add the salt and pepper.
Put 1/6 of the egg mixture on one half of each pastry rectangle. Add 1/6 grated cheese. With a little of the leftover egg mixture – wet the 3 edges of the pastry rectangle. Fold over the pastry and push down with a fork to join the pastry together.
Bake the egg pockets on a greased baking dish for approx 22 mins in the oven or until golden. Flip over 3/4 way through the cooking time to ensure the pockets have nice crispy pastry on both sides.
If freezing – follow the instructions above.