Description
This homemade hot pockets recipe features flaky puff pastry filled with a savory mixture of breakfast chicken sausage, red pepper, red onion, eggs, cheddar cheese, and green onion. Perfect for a hearty breakfast or a satisfying snack, these hot pockets are baked to golden perfection with a buttered crust and a flavorful, cheesy filling.
Ingredients
Scale
Pastry
- 2 sheets puff pastry, thawed
- 2 tablespoons butter
Filling
- 4 breakfast chicken sausage links, chopped
- 1 red pepper, finely chopped
- 1/4 red onion, finely chopped
- 7 eggs
- 1 cup grated cheddar cheese
- 1 green onion, finely chopped
Instructions
- Prepare the filling: In a skillet over medium heat, melt 2 tablespoons of butter and cook the chopped chicken sausage until lightly browned. Add the finely chopped red pepper and red onion and sauté until softened. In a bowl, whisk together the 7 eggs, then pour them into the skillet with the sausage and vegetables. Cook while stirring gently until the eggs are scrambled and fully cooked. Remove from heat and stir in the grated cheddar cheese and chopped green onion. Allow filling to cool slightly.
- Prepare the puff pastry: Preheat the oven to 375°F (190°C). Roll out the two thawed sheets of puff pastry on a lightly floured surface. Cut each sheet into equal-sized rectangles (about 4×6 inches or to desired size) for forming individual hot pockets.
- Assemble the hot pockets: Place an even amount of the cooled filling onto the center of each pastry rectangle. Fold the pastry over to enclose the filling, forming a pocket. Seal the edges firmly by pressing with a fork or pinching the dough together to prevent leakage.
- Bake: Place the prepared hot pockets on a baking sheet lined with parchment paper. Optional: brush the tops with a beaten egg or melted butter for a golden crust. Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
- Serve: Remove from oven and let cool for a few minutes before serving warm. Enjoy your homemade hot pockets as a delicious breakfast or snack option.
Notes
- Ensure the filling is slightly cooled before assembling to prevent the puff pastry from becoming soggy.
- You can substitute chicken sausage with turkey or pork sausage if preferred.
- Adding herbs like parsley or chives to the filling can enhance the flavor.
- Hot pockets can be stored in the refrigerator for up to 3 days and reheated in an oven or toaster oven for best texture.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach instead.
Keywords: hot pockets, homemade hot pockets, puff pastry, breakfast recipe, savory pockets, chicken sausage hot pockets, breakfast pockets