Veggie Breakfast Pastries

This recipe was developed by Vanessa Oliver, MS., R.D., L.D.

These are the kind of pastries you can feel good about eating for breakfast.


1 box frozen pie dough, defrosted according to package instructions
1 egg, beaten and set aside
1 ½ cups of cooked vegetables of your choice
2 tablespoons chopped chives or other fresh herbs
1 cup plus 1 tablespoon grated cheese

I used pre-grated cheddar, but you could use any cheese in this recipe. Keep in mind a little goes a long way if you use something strong like blue cheese or very salty like Parmesan.


  1. Preheat oven to recommended temperature on pie dough box.  Line 2 sheet pans with parchment paper or aluminum foil.
  2. Combine cooked vegetables with cheese and herbs and set aside. I used broccoli for this, but you can use anything you like and it will be good! Just make sure they are roughly chopped and sauteed, steamed, roasted, microwaved..however, you want to cook them. This is a great use for leftover veggies.
  3. Unroll 1 sheet of defrosted pie dough so that it is flat on the counter. If it comes lined with wax paper, keep that and use it as a liner between the dough and the counter. If not and the dough is sticky, very lightly flour the counter surface in contact with the dough. If the dough is not in a rectangle, shape, and roll dough to make straight sides. Score the dough sheet into 6 equal rectangles.
  4. Lightly mound vegetable filling on one-half of reach rectangle. Fold over the other half of square and crimp to seal. You may also press the tines of a fork along the edges to seal.
  5. Repeat for remaining pieces. Transfer each piece to prepared pan. Repeat process with 2nd sheet of dough.
  6. Lightly paint beaten egg on each square with a pastry brush (or with your fingers). Bake for 12-15 minutes, or until golden. These are good warm or cold. Reheat leftovers in a toaster oven or regular oven but put them in the toaster.



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