Ingredients:
7 large eggs, divided
2 Tbsp (30 mL) grated parmesan cheese
2 Tbsp (30 mL) milk, 1% m.f.
1/4 tsp (1 mL) EACH salt and black pepper
1 Tbsp (15 mL) margarine, butter or vegetable oil
1 (17.3-oz.) box frozen puff pastry, thawed (2 sheets)
8 slices bacon, cooked
1 cup (250 mL) shredded cheddar cheese
2 Tbsp (30 mL) everything bagel seasoning
Preheat the oven to 375⁰F (190⁰C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together 6 eggs, grated parmesan cheese, milk, salt, and pepper.
Melt margarine (butter or oil) in a large frying pan on medium-low heat. Add the eggs and scramble until set but still slightly soft. Remove from the heat. Immediately transfer to a plate to cool.
Roll out puff pastry sheets on a floured surface. Cut each sheet into 4 squares (8 in total).
Sprinkle about 2 Tbsp of shredded cheddar cheese down the centre of each pastry square. Place one slice of cooked bacon on top of the cheese, divide the cooled eggs into 8 equal portions and place on top of the bacon.
With wet fingertips, brush a little water on one edge of the pastry. Roll the pastry over and gently seal the seam with a fork (leaving the two ends open). Repeat with remaining pastries.
Place all pastries onto the prepared baking sheet 2-inches apart. Cut 2-3 venting slits into each pastry. Prepare egg wash – whisk 1 egg with 1 Tbsp of water in a small bowl. Brush the pastries with egg wash and sprinkle with everything bagel seasoning. Bake for 35-40 minutes, until lightly golden brown.
Makes 8 servings.
Nutrient analysis per one hand pie:
Calories: 596
Protein: 21 g
Total Fat: 44 g
Fibre: 1 g
Sodium: 762 mg