Goetta Breakfast Hand Pies

Goetta Breakfast Hand Pies

Print Recipe
Course Breakfast


  • 1 lb. Glier's Goetta
  • 6 Eggs
  • 1 cup Cheese
  • 1 Green Onion (sliced)
  • 1 sheet Puff Pastry (thawed)
  • Salt and Pepper


  • Preheat oven to 375F.
  • Line a baking sheet with parchment paper.
  • In a large pan over medium heat, cook the Goetta until browned.
  • Transfer to a paper towel-lined plate.
  • Whisk 5 of the eggs with salt and pepper and soft scramble in the pan.
  • On a lightly floured surface, roll out the pastry sheet to about 12×12″.
  • Trim the edges and cut into four 6×6″ squares.
  • In a small bowl, whisk together the last egg and tablespoon of water to make the egg wash.
  • Spoon and divide the filling among the 4 squares.
  • Brush the edges with egg wash. 
  • Fold over and seal the edges with a fork.
  • Cut small slits in each pie for ventilation and brush the surface with egg wash.
  • Bake for 20-25 minutes until golden brown.