In a bowl, add all of your puff pastry dry ingredients.
Grate the cold butter into the bowl.
Stir gently until the butter is coated in flour.
Add the cold water and stir again just until you can form a rough ball shape (use your hands towards the end, be careful not the work the dough too much, this should be a VERY rough ball and the butter should still be visible in pieces)
Wrap the dough ball in saran wrap and place it in the fridge for 30min.
Meanwhile you can cook your eggs. I like to add salt & pepper to mine along with a touch of cream for perfectly scrambled eggs!
In a bowl, add your scrambled egg once it's had time to cool. Also add your chopped sausage, bacon if using and shredded cheddar cheese. Stir to combine.
Place this sausage, egg, bacon and cheese mixture in the fridge to chill while you work on the pastry dough.
Remove the chilled pastry dough from the fridge. Grease two pieces of parchment paper (or one piece of parchment and a flat clean surface) with oil. Sprinkle vital wheat gluten.
Place your dough on the surface and top with the second piece of greased parchment paper. Roll the dough out flat.
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 5-6 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
After you’ve rolled the dough out 5-6 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
After the dough has chilled for another 30-40min. Take it out, place it again on a greased and floured surface or between two pieces of greased and floured parchment paper and pre-heat your oven to 425*F.
Roll it out flat into a large rectangle as best as you can. Cut the big rectangle into 4 smaller ones and cut off any uneven edges. Save the scraps and place them, wrapped, in the fridge!
Take a square of dough and roll it out once more on it's own. Place filling in the center of the square and then fold from one corner to the other as you would when making a turnover.
Squish the edges together using your fingers, then take a fork and press all along the edges to fully seal everything in. Lastly, pierce two small holes in the top of the dough to let the air escape while baking. Set the finished sausage and egg breakfast pocket on a parchment lined baking sheet.
Repeat this process for the rest of the 3 squares of dough. For the final square, re-roll the scraps you have from earlier to form a rough square. Add filling and fold just as you did for the other breakfast pockets.
Once all the sausage and egg breakfast pockets are ready to go, brush them with a whisked egg mixed with 1 tsp water.
Bake for 25-27min or until they are puffed and golden brown. Serve warm with low sugar ketchup or sugar free maple syrup. Enjoy your Keto Sausage and Egg Breakfast Pockets!