![]() ![]() You can grab the full recipe for the dough and the filling here. ![]() The dough comes together with cold butter and a bit of water and can be refrigerated for up to one day before you prepare your hand pies (or frozen for up to one month). ![]() Bacon bits would work well in this filling, too.įor the pastry dough, Stewart recommends using a mixture of both whole-wheat and all-purpose flour, though you can choose to just use all-purpose if that’s what you have on hand. When the eggs are nearly cooked, sprinkle in your cheese of choice, alongside some chopped chives and bits of sausage. For a classic sausage, egg, and cheese version, scramble up your eggs in a medium-heat pan, adding salt and pepper before scrambling. A post shared by Martha Stewart filling you choose is completely up to you, but the preparation remains roughly the same. ![]()
0 Comments
Leave a Reply. |