Ham And Egg Hand Pies

1. 1

   Set the puff pastry out on the counter about 1 hour ahead of time to thaw. Heat the butter in a nonstick skillet and add 6 eggs and the dill. Season with salt and pepper to taste. Add the ham and toss until the eggs are soft set. Set aside.

2. 2

   Lay out one sheet of puff pastry on a floured board and roll it out just a bit. Cut it into fourths. Scoop out 1/2 cup of the egg and ham mixture and place it into the corner of one of the puff pastry squares.

3. 3

   If using cheese, sprinkle about a tablespoon of cheese on top of the filling. With a little water on your finger, moisten the edges of the puff pastry. Fold the pastry over the filling corner to corner, forming a triangle, and press to seal. Use a fork to seal the edges.

4. 4

   Brush the outside of the hand pie with the remaining beaten egg. Heat the oven to 400u00b0F, bake the hand pies 4 at a time on a cookie sheet lined with parchment paper for about 18-20 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.