Goetta Breakfast Hand Pies

1 Lb. Glier’s Goetta
6 Eggs
1 Cup Cheese
1 Green Onion (Sliced)
1 Sheet of Puff Pastry (Thawed)
Salt and Pepper to taste

Preheat oven to 375F. Line a baking sheet with parchment paper. In a large pan over medium heat, cook the Goetta until browned. Transfer to a paper towel-lined plate. Whisk 5 of the eggs with salt and pepper and soft scramble in the pan. On a lightly floured surface, roll out the pastry sheet to about 12×12″. Trim the edges and cut into four 6×6″ squares. In a small bowl, whisk together the last egg and tablespoon of water to make the egg wash. Spoon and divide the filling among the 4 squares. Brush the edges with egg wash. Fold over and seal the edges with a fork. Cut small slits in each pie for ventilation and brush the surface with egg wash. Bake for 20-25 minutes until golden brown.