User Guide

190
BREAKFAST
POCKETS
1
2
3
4
5
6
7
Cut each pu pastry sheet into 4 equal-sized rectangles; set aside.
Place crumbled sausage
Set temperature to 375°F
(180°C)
, and set time to 15 minutes. Check
sausage every 2 or 3 minutes, breaking apart larger pieces with a wooden
spoon.
After 10 minutes pour eggs. Stir to evenly incorporate with the sausage.
Allow eggs to cook for the remaining 5 minutes, then transfer sausage and
egg mixture to a plate to cool slightly. Season with salt and pepper.
Divide sausage and egg mixture evenly between 4 rectangles of puff
pastry. Top each with 1/4 cup shredded cheese. Place another piece of
pu pastry on top of each, crimping pastry sheets together with a fork.
Brush each assembled pocket gently with canola oil.
Set temperature to 400°F
(200°C)
, and set time to 6 minutes.
Cooking is complete when pastry has risen and the top is golden brown.
Instructions
2 sheets pu pastry (one 17.25 ounce box), room temperature
1 package (6 ounces) ground breakfast sausage, crumbled
2 eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
2 tablespoons canola oil
Ingredients