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.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Break it into crumbles and set aside.

Step 3

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.

Step 4

Grate the cheddar cheese and prepare the puff pastry sheets by cutting each sheet into 4 equal squares.

Step 5

For the tomato chutney, finely dice 1 onion and mince 2 cloves of garlic. Dice 400 grams of tomatoes into small chunks.

Step 6

In a saucepan over medium heat, sauté the onion and garlic in 1 tablespoon of butter until softened, about 3 minutes.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Place the pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.

Step 11

Serve the sausage egg pockets warm with the tomato chutney on the side.

Nutrition Facts

Serving size	(1230.1g)

Amount per serving	% Daily Value*
Calories	2196.8

Total Fat 153.0g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 970.8mg	0%
Sodium 5647.0mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 9.7g	0%
Total Sugars 38.1g
Protein 77.0g	0%

Vitamin D 166.2IU	0%
Calcium 628.9mg	0%
Iron 9.6mg	0%
Potassium 2149.9mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 14.2%

Carbs: 22.2%