Dijon Sausage Breakfast Pastries

Dijon Sausage Breakfast Pastries - Photo by JayDi Photography

Pop Tarts, Toaster Strudels, and other various breakfast pastries are common in many households. Mine included.  Let's change our mindsets. How about homemade grab 'n' go pastries that can be made ahead of time, are less sugary and way more filling? Have a look at these beauties.  They are easy to make and freeze really well. Plus, if you don't want to make the whole batch, the filling freezes well on its own for another day.  It is important that you chill the filling before you assemble the pastries or the butter/lard purposely present in your biscuit dough will melt and you won't achieve a nice, light flaky crust. You eat them hot or cold. Here's to portable breakfast!

Dijon Sausage Breakfast Pastries 

Yield: 16-20

 

Ingredients:

1 can big flaky biscuits 

1 lb sausage 

8 oz softened cream cheese

1/4 cup chopped chives/green onion tops

2-3 Tbsp Dijon mustard

1 tsp Worcestershire sauce

1 beaten egg

1/4 tsp garlic powder

salt & black pepper to taste

Directions:
 

Saute the sausage in a skillet over medium-high heat until browned and no pink remains.  Drain any excess fat from the pan.  Add the softened cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, and salt and pepper to taste.  Cook the mixture for a couple of minutes just until the cheese is melted and mixed through then mix in the chives/green onions tops.  Place into an airtight container and chill.

When your ready to prepare the pastries, preheat the oven to 350°F.  Cut each biscuit in half through the middle.  Flatten the biscuit to a 3 inch circle and place a heaping teaspoon of the filling into the center.  Fold the dough over the filling and crimp the edges with a fork or a pastry wheel. 

Brush the tops with the beaten egg wash and arrange them on a cookie sheet lined with  parchment paper.  Bake at 350°F for 14-15 minutes.