Savory Breakfast Pop-Tarts (Print-Friendly Version)

Pastry pockets stuffed with sausage gravy and eggs, baked to crisp perfection for a hearty breakfast.

# Ingredients:

→ Sausage Gravy Filling

01 - 113 g breakfast sausage
02 - 2 tablespoons all-purpose flour
03 - 300 ml whole milk
04 - 0.25 teaspoon seasoned salt
05 - 0.5 teaspoon ground black pepper
06 - 0.5 teaspoon minced fresh rosemary (optional)
07 - 1 pinch dried sage (optional)

→ Egg Filling

08 - 5 large eggs, scrambled
09 - 1 cup (about 100 g) shredded cheddar or Jack cheese (optional, for topping)
10 - Seasoning blend of choice for sprinkling

→ Pastry Dough

11 - 375 g all-purpose flour
12 - 1 teaspoon salt
13 - 225 g vegetable shortening
14 - 115 g cold butter
15 - 1 large egg
16 - 1 tablespoon white vinegar
17 - 75 ml cold water

→ For Assembly

18 - 1 large egg plus 2 tablespoons water (for egg wash)

# Steps:

01 - Heat a large skillet over medium-high heat. Add breakfast sausage and cook, breaking apart with a spatula, until browned and crisp in spots, about 5–7 minutes. Do not drain the fat.
02 - Stir flour into sausage and rendered fat, cooking for 2–3 minutes to eliminate raw flour taste. Gradually whisk in whole milk. Reduce to medium-low heat and stir continuously until gravy thickens, around 4–5 minutes.
03 - Remove skillet from heat. Incorporate seasoned salt, black pepper, and if using, rosemary and sage. In a separate skillet, scramble the 5 eggs to your preferred consistency and set aside.
04 - Preheat oven to 190°C. In a large mixing bowl, blend flour and salt. Using a fork or pastry cutter, work in shortening and cold butter until mixture resembles pea-sized crumbs.
05 - In another bowl, whisk together 1 egg, white vinegar, and cold water. Add mixture to the dry ingredients and stir until a cohesive dough forms.
06 - Divide dough in half. On a lightly floured surface, roll out one half to 3 mm thickness. Cut into 7.5 x 10 cm rectangles; repeat with remaining dough. Each pop-tart requires two rectangles.
07 - Arrange half the rectangles on parchment-lined baking sheets. Brush edges with egg wash. Spoon a portion of scrambled eggs and sausage gravy onto each base. Cover with a second rectangle and seal by crimping the edges with a fork.
08 - Brush tops with egg wash. If desired, top with cheese and sprinkle with seasonings. Bake for 25 minutes, until pastry is golden brown. Cool for 5 minutes before serving.

# Notes & Tips:

01 - Do not drain the sausage fat, as it enhances the flavor and helps thicken the gravy naturally.
02 - Handle half of the pastry dough at a time for ease during rolling and cutting.
03 - Pastries remain compact during baking—space them closely on the baking sheet.
04 - Ensure the pastry edges are sealed well with a fork to prevent filling from escaping.

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