Sausage Egg Pocket with Tomato Chutney
Indulge in a breakfast or brunch delight with these golden, flaky Sausage Egg Pockets served alongside a tangy homemade Tomato Chutney. This recipe features buttery puff pastry stuffed with savory breakfast sausage, fluffy scrambled eggs, and melty cheddar cheese, creating a comforting and flavorful hand-held meal. The star accompaniment, a rich tomato chutney, is simmered with aromatic garlic, onions, brown sugar, apple cider vinegar, and a hint of red chili flakes, bringing a sweet and spicy kick to every bite. Perfect for a cozy weekend morning or on-the-go treats, these pockets are as easy to prepare as they are to devour. Bake up a batch and watch them disappear—each bite is an irresistible blend of flaky, creamy, and zesty goodness! Keywords: sausage egg pockets, tomato chutney, breakfast pastry recipe, savory puff pastry, brunch ideas.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 200 grams breakfast sausage
- 3 large eggs
- 100 grams cheddar cheese
- 1 tablespoon butter
- 1 medium onion
- 2 cloves garlic
- 400 grams tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large egg (for egg wash)
- 1 teaspoon water
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Break it into crumbles and set aside.
In a small bowl, whisk 3 eggs and season with a pinch of salt and pepper. Melt 1 tablespoon of butter in the same skillet and scramble the eggs until just set. Remove from heat and set aside.
Grate the cheddar cheese and prepare the puff pastry sheets by cutting each sheet into 4 equal squares.
For the tomato chutney, finely dice 1 onion and mince 2 cloves of garlic. Dice 400 grams of tomatoes into small chunks.
In a saucepan over medium heat, sauté the onion and garlic in 1 tablespoon of butter until softened, about 3 minutes.
Add the tomatoes, 2 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, 0.5 teaspoons of red chili flakes, and 0.5 teaspoons of black pepper. Simmer for 10-15 minutes until the mixture thickens. Adjust salt to taste.
Assemble the pockets by placing a spoonful of scrambled eggs, sausage crumbles, and a sprinkle of cheddar cheese in the center of each puff pastry square. Fold the edges to form a triangle and seal tightly by pressing the edges with a fork.
Whisk 1 egg with 1 teaspoon of water to make an egg wash. Brush the tops of the pastry pockets with the egg wash for a golden finish.
Place the pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.
Serve the sausage egg pockets warm with the tomato chutney on the side.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 257 mg | 20% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 572 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
