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

o If using puff pastry, let it sit at room temperature for about 15 minutes so it’s easier to handle.

o Scramble 2 eggs in a small pan with a splash of milk or cream for extra fluffiness.

o Season with salt and pepper.

o Stir in cooked meat (like crispy bacon or sausage) and sautéed veggies if using.

o Remove from heat and let cool slightly before assembling.

o Roll out your puff pastry or pie dough on a lightly floured surface.

o Cut into equal-sized rectangles or circles—aim for about 4x6 inches for hand-held ease.

o You should get 6–8 pieces, depending on the size.

o Spoon 2–3 tablespoons of the egg mixture onto one side of each pastry piece, leaving space around the edges.

o Top with shredded cheese for that melty goodness.

o Fold the dough over the filling to form a pocket and seal the edges with a fork.

o Make 1–2 small slits on top to let steam escape while baking.

o Beat the remaining egg and brush it lightly over the tops of the pies for a shiny, golden crust.

o Bake for 18–22 minutes, or until the pies are puffed and golden brown.

o Let the pies cool for 5–10 minutes before serving—trust me, the filling is lava hot right out of the oven!

o Enjoy warm, or let them cool completely and store for later.