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Breakfast hand pies with ham and brie cheese are almost like having pie for breakfast! Don’t skip the tangy fig jam and stone ground mustard spread!
Move over desserts, savory pies are now making it to the breakfast table! Enjoy these flaky breakfast hand pies, stuffed with ham & brie cheese with a full flavor spread made with fig preserves and stone ground mustard that provides a bit of tang to your taste buds. They are a hearty alternative that you can grab and go when you are on the run or just want to sit back and relax with your favorite morning beverage.
Breakfast is the most important meal of the day, right? Ours is usually nothing too exciting with maybe a bowl of cereal, bagels or oatmeal. It is pretty standard stuff though the DIY Guy loves having something with more substance and these were a hit with him. One to two hand pies are filling enough to keep you fueled all morning long. We even enjoyed our leftovers for an afternoon snack. You can’t go wrong no matter what time you have them.
Don’t be fooled and think these are hard to make. They are pretty easy especially since you start with pre-made pie crust. Sure you can make your own, but I’m loving the crust I can get at Trader Joe’s (no affiliate link) in their frozen section. It comes out perfect every time and makes the prep a lot easier. Just let it defrost in the refrigerator the night before and you are ready to go in the morning. You could also chop the ham and make the spread that night too. In the morning, it can be assemble, bake and eat!
Oh and in case you are wondering, the breakfast hand pies are best eaten warm, but can be reheated in the microwave if needed.
If you are looking for other hearty breakfasts, be sure to check out my Broccoli and Ham Quiches made in ramekins or these mini Ham and Leek Quiches.
Tangy spread
Breakfast is served!
Enjoy the breakfast hand pies!
Enjoy!
Ham and Brie Breakfast Hand Pies
Ingredients
- 2 single pie crusts
- About 8 slices deli ham cut into small pieces
- 3 ounces brie cheese
- 2 tablespoons fig preserves
- 2 tablespoons stone ground mustard
- Pinch salt
- Pinch black pepper
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400 and line two cookie sheets with parchment paper
- On a floured surface unroll one pie crust, roll out a bit then cut 4 4" inch circles and place on parchment paper.
- Gather up remaining dough, roll out and cut 4 more 4" circles and set aside
- Combine the fig preserves, mustard and S&P
- Place a little heaping teaspoon of fig mustard mixture in the center and shape into a half dollar size
- With your hands (and since Brie cheese is soft), make a circle a little smaller than the fig mixture (about 1/8" thin) and place on tap of mixture
- Place ham on top of the mixture (about 2-3 tablespoons) and leave a 1/4" edge around the crust.
- Beat an egg with one tablespoon of water
- Brush egg wash around 1/4" of dough bottom
- Place another 4" circle of dough on top
- Use your fingers to pinch edges together and then use a fork to seal the edges
- Cut a small X in the dough
- Brush the pies with the egg wash
- Bake for about 25 minutes turning the cookie sheet 180 degrees half way through
- Remove from oven, remove pies to a cooling rack
- Let cool a bit before eating
- Repeat with the other pie crust to make four more pies (I did bake each sheet separately and you can prepare 2nd one while first sheet is baking)
Notes
You might see some oozing of mixture when baking - that is normal.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 280 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 41mg Sodium: 511mg Carbohydrates: 26g Fiber: 2g Sugar: 4g Protein: 9g
cakespy says
Remember those tv commercials with toaster strudel vs pop tarts? I imagine these babies coming along and blowing BOTH OF THEM out of the water. 🙂
Deb Attinella says
I do! Thanks!
The Lazy Gastronome says
Oh these sound amazing! I love Brie!! Pinned!
Deb Attinella says
Thank you…. I hope you enjoy them!
Linda Nelson says
Looks yummy. This recipe is a keeper for me!
Gina @ MoneywiseMoms says
These would be lovely for a Mother's Day brunch or baby shower. Thanks for joining us at Tasty Tuesdays this week. 🙂
Theresa says
Perfect for a brunch. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Carole @ From My Carolina Home says
Yum, sounds like a wonderful breakfast or a fabulous brunch idea.
Lynda H says
Oh these look delicious! I'm pinning and can't wait to give these a try (you had me at brie). I'd love if you'd come share this at Awesome Life Friday. 🙂 http://rchreviews.blogspot.com/
Kati says
I'm so excited about these! I can't wait to eat one with my coffee for a relaxing weekend breakfast. Brilliant!
Madonna/aka/Ms Lemon of Make Mine Lemon says
So tempting.
Foodie Fanatic and Lifestyle Enthusiasts Emily, Barbara, and Elizabeth says
Yum! These look absolutely scrumptious!
Cheers!
Emily
http://www.fortuitousfoodies.com
IG: @FortuitousFoodies
Donella Crigger says
I'm sure they're as delicious as they are gorgeous. Adding this one to Yummly to try later!
Delish says
Just made these, and they are fantastic! I couldn’t find fig jam, so I used mango habenero preserves instead, I also used Canadian bacon instead of deli ham. These will become part of the regular Fall/Winter breakfast menu. Thanks!
Deb Attinella says
Oh my gosh, I love the version you did and I will need to try that too!!
Lou says
Can you make these ahead of time and reheat them? Or make the fresh pies and freeze, then thaw and bake? What would you recommend?
Deb Attinella says
Hi, I have not tried that but it might work…