Ree makes the proper meal on the go by wrapping up breakfast classics in puff pastry!
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Tacky Ham & Egg Hand Pies
RECIPE COURTESY OF REE DRUMMOND
Whole: 50 min (contains cooling time)
Energetic: 25 min
Yield: 6 pies
2 tablespoons salted butter
7 giant eggs
1 tablespoon chopped contemporary chives
Kosher salt and freshly floor black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar
One 17.3-ounce field frozen puff pastry, thawed
2 tablespoons poppy seeds
Preheat the oven to 400 levels F. Line a sheet pan with parchment paper.
Add the butter to a nonstick skillet over medium warmth. Beat 6 of the eggs collectively in a bowl. When the butter has melted, add the overwhelmed eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs till cooked by means of, about 2 minutes. Take away from the warmth and add to a bowl to chill barely.
Add the ham, mozzarella and Cheddar to the eggs and blend to mix. Put aside.
Make an egg wash with the remaining egg and a splash of chilly water in a small bowl.
Lay out the sheets of puff pastry and reduce into twelve 3-by-5-inch rectangles. Divide the egg combine amongst six of the puff pastry rectangles, leaving borders empty across the edges. Brush the borders with the egg wash and high every with one other puff pastry rectangle. Utilizing a fork, crimp the sides to seal. Switch to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake till golden, about 20 minutes.
Serve scorching and revel in.
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Ree Drummond’s Tacky Ham & Egg Hand Pies | The Pioneer Girl | Meals Community