Hi guys!
I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you how I make
my breakfast turnovers.
Now, by no means am recommending that you eat these for breakfast every day, they are
definitely a treat, but when you do want to splurge a little, or when you have someone
over for brunch and you want to make something a little bit special yet so simple and easy,
these are the ones I think you will go to.
Because they really are basic.
Let's start off with some of the ingredients we'll need.
We need some eggs, I have some breakfast sausages here that I have removed the casing, I've
got some chopped green onions, some butter, some salt-free steak seasoning, a little bit
of cream and some salt.
You will also need some puff pastry, but that is going to come in a little bit.
Now these don't look like they will be much of anything crazy and good, but believe me
when I tell you they are fantastic!
I have a large skillet here pre-heating over about medium heat.
I am adding a little bit of butter, I am going to melt my butter, you also want to make sure
your oven is pre-heating to 400 at this point.
You are also going to need some sharp cheddar, that has been grated.
It's in the fridge for now because it's really kind of hot in the kitchen and I don't want
to melt the cheese and get the puff pastry soft, so I'm keeping that in there until we
need it.
And now, to my skillet, I'm adding in my breakfast sausages - now you can use bacon if you want
to, you can use veggies, it's completely up to you, I'm just using breakfast sausage,
and this is actually turkey breakfast sausage, and I'm just breaking it up with my wooden
spoon.
And I did remove the casing, you don't have to, but I like to, and I'm just kind of breaking
these up a little bit - or as much as I can really with my wooden spoon.
These look good enough, I'm going to add in my scallions and let those cook together.
Now because I used turkey, my sausage didn't really render a lot of fat, but if your sausage
renders a lot of fat then by all means, I would get rid of it because you don't want
that all in your dish.
Okay, to my eggs, I'm adding in my steak seasoning which sounds crazy, I'm well aware, but trust
me when I tell you the end result will be fantastic.
Add some salt.
Now you want to make sure when you buy seasoning, that you buy it salt free so that you can
control the amount of salt that goes into your dish because so often, pre-made mixes
like steak seasoning, they are so salty that by the time you add enough to get a big bunch
of flavor, the dish is so salty that you can't even enjoy it.
I've added my cream and I'm just whisking my eggs and my cream together.
You can add milk if you want to, but I just think this makes it a little bit richer - like
they really need to be any richer, but since this is for a really special brunch or get
together, I figured I'd go all the way.
Now I'm just going to wait for my sausages to cook all the way through which will take
about another minute or so.
And then we'll get going on adding in the eggs.
I'm going to add in just one more tablespoon of butter because I want my eggs to be really
buttery and delicious and cook in butter because that's my favorite way of cooking scrambled
eggs.
Add in your eggs.
And now you are going to just cook these enough for about two to three minutes so that they
hold their shape and you want to just stir them the entire time.
You don't want to cook these enough that they look dry, because remember that these are
going to go into the oven, they're going to be protected by the puff pastry, but you don't
want to over cook them because it can be really tough and rubbery.
It is a protein after all.
So, I'm just going to cook these for about, literally two to three minutes or until they're
scrambled but they're still just a slight bit runny and then we'll get going on making
our little turnovers with them.
Now you can see that my eggs still look a little bit wet and I've just turned it off
because that's exactly where I want them.
And now I'm going to add in my extra sharp cheddar, but I have turned the heat off, and
I'm just going to let that sit just like that, I'm not going to stir it in or anything.
I'm just going to leave it as-is, clean up, get my puff pastry and make our turnovers.
I took my puff pastry out of the fridge, and I've just rolled it on a lightly floured surface
so that it was about an inch bigger on all four sides.
Now I'm going to take my knife and I'm going to cut this into four.
Just like so, and then we're going to take a spoonful of our mixture, put it a little
bit closer to me.
I like to do this like an assembly line because I just think it makes it a lot easier to do
- this side.
Brush all four sides with some egg wash which is just one egg beaten with a little bit of
milk or cream or water or anything like that.
And then all you are going to do is - we are going to do like we do our strawberry turnovers
or any other turnovers that we've made here we are going to fold these over like so, stretch
them a bit if you need to, it's perfectly fine, and then seal.
Put them on there.
We are going to seal them with a fork.
Dip it into some flour and seal the edges shut.
Just going to make a little slit on each one so that the steam can escape.
I should probably have used a paring knife, but you know what, living on the edge.
And then I am going to brush these with some of the egg wash and I am going to pop these
into the oven and let them bake for about 20 minutes or until they are beautiful, lightly
golden brown and puffed up and just gorgeous.
I"m going to pop these in, work on the second tray, get those in the oven and I'll show
you what they look like once they all are done and cooled a bit so we can dig right
in.
My turnovers were in the oven for around 22 minutes or so I have let them cool for about
maybe 10 minutes because they were really hot when they came out.
Ahh.
They are so flaky and they smell so incredibly good.
Mmm.
Heaven in a bite!
Look at that!
The eggs are not dry at all, at all, at all!
The pastry is really flaky.
Now this is undeniably a treat, not something I eat everyday for breakfast or even on a
weekly basis, but it definitely a great recipe to have in your back pocket.
If you want to make something kind of cool yet different and impressive for someone for
brunch, these are the ones to make.
LauraintheKitchen.com will have you covered with the recipe, I hope you have enjoyed spending
time with me, let me know if you have a personal recipe for breakfast turnovers and how you
like them because I would love to try different variations, and maybe show them here on Laura
in the Kitchen!
Hope you have enjoyed spending time with me and I'll see you next time!
Bye bye.