I found the base filling recipe from Pioneer Woman (who does no wrong) and decided this had to be it. Of course, I never cook without "fixing" things, so I made some additions that I pretend made it healthier. It didn't all things considered *ahempuffpastrycough* However, these were still delicious.
I followed the directions on my pastry box - bake at 350F for 20-25 minutes or until golden brown. Seriously, bake yours until golden brown. I have an unnatural fear of baking puff pastry into briquettes, so I never cook them long enough and then lament it but refuse to fix it. Don't be me.
I bought one box of puff pastry and this made 6 rather large pastries. Think toaster pastry, but slightly larger and at least double the filling. It was easier for me to cut it that way, but feel free to make these any size or shape you want. You could even use a biscuit cutter which I considered, but dismissed since I wanted more filling than that could offer. Up to you.
She says add mustard. You add mustard. It DOES NOT taste the same without it. It actually reminded me of eating a honey mustard pretzel. You know, without the pretzel or the honey. I ate quite a bit before bothering to fill the pockets, but that worked out because I had easily double the filling I needed. Unless you just want some left for a side-dish, I suggest only making half a recipe which is what I've outlined below. Plus, this idea is great for making additions and substitutions.
Pioneer Breakfast Pastries
modified from this filling recipe
6 whole Hard-boiled Eggs, Peeled And Chopped
1 cups Grated Cheddar Cheese
1/2 cup Mayonnaise
6 slices Bacon, Fried And Crumbled
up to 1/2 cup chopped vegetables
1 Tablespoon (heaping) Dijon Mustard
1/2 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
3 dashes Worcestershire Sauce
1 box puff pastry dough
1 egg or milk or water for sealing dough
Flour for your working surface
Preheat oven to 350F.
Dump filling ingredients into a bowl. Mix. Don't eat too much.
Divide or cut dough into whatever size you would like. Stuff as full as you can and still close them up. Use whatever liquid you have as a sealant and press the edges with a fork.
Bake on a sheet pan or in a dish for 20-30 minutes or until golden brown. Time will vary on the size and thickness of your pastries.