Tuesday, May 10, 2005

Sausage, Egg and Cheese Turnovers

Sausage, Egg and Cheese Turnovers (Adapted from Rachael Ray)

1 tablespoon butter
1/4 cup finely chopped red onion
8 ounces hot Italian turkey sausage, casings removed
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
6 large eggs, divided
4 large egg whites
4 ounces cream cheese, cut into chunks, at room temperature
1 sheet packaged frozen puff pastry, thawed
1 tablespoon water

Preheat the oven to 400

In a large skillet, melt butter over medium until melted, about 3 minutes. Add the onion - cook, stirring, until softened, about 5 minutes. Add the sausage, salt and pepper - cook, breaking up the meat with a wooden spoon, until lightly golden, about 8 minutes.

In a large bowl, whisk together 5 eggs and 4 egg whites. Pour the eggs into the sausage mixture and cook, stirring occasionally, until almost cooked, but not dry - about 3 to 5 minutes. Scoop the mixture into a wide bowl. Add in the cream cheese and stir until incorporated into the scrambled eggs. Set aside and let cool to room temperature.

In a small bowl, whisk together the remaining egg and 1 tablespoon water.

On a lightly floured surface, roll out the puff pastry until it reaches roughly 16 inches on the diagonal. Divide the pastry in half, then evenly cut each half into 3 pieces. Divide the sausage-egg mixture evenly onto each piece slightly off center. Brush the edges of each pastry with the egg mixture and fold over to form rectangles. Use a fork to crimp the edges to seal.

Carefully move the turnovers to a parchment lined baking sheet. Brush the turnovers all over the tops and edges with the egg mixture.

Bake the turnovers until golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Makes 6 servings.

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