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  1. Grab your favorite chef’s knife and chop the bacon, dice the onion, mince the garlic gloves, and core and slice the cabbage.
  2. Add bacon to a large pot over medium-high heat and cook until crispy. This should take about 10 minutes.
  3. Add onion and garlic to pot and stir until onion begins to caramelize. This should be another 10 minutes.
  4. Add sliced cabbage to pot and continue to stir for another 10 minutes.
  5. Once cabbage has begun to sweat down and wilt, season ingredients with salt, black pepper, onion powder, garlic powder, and paprika. Stir well and cover.
  6. Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.
  7. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  8. Roll out pie crusts and cut into 6 even triangles. Separate the 2 sheets of pie crust into a top and bottom.
  9. Crack egg into small bowl and beat to create an egg wash.
  10. Evenly scoop cabbage & bacon filling onto each of the pie crust triangles.
  11. Place remaining triangles on top to create a “pocket”. Seal edges with a fork, then brush each with egg wash.
  12. Bake for 25-30 minutes, until crust is golden brown.
  13. If you’ll be enjoying them now, eat up! If you’ll be freezing them for a breakfast on the go, let the hand pies cool before wrapping in plastic wrap.