Recipe for sausage, egg, and leek breakfast turnovers with puff pastry. A great make-ahead breakfast for weekdays or for serving to company.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 8servings
Author: Caitlin Charlton
Ingredients
1leekfinely sliced and cleaned
½lbmild ground sausage
7eggsdivided
1tablespoonbutter
¼teaspoonKosher salt
1pinchfreshly cracked black pepper
2ozmedium cheddar or pepper jack cheeseshredded
2puff pastry sheetsdefrosted
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Heat a large non-stick skillet on medium-high heat. Add the leeks and breakfast sausage and use a large spoon to break up the sausage into crumbles. Cook until sausage is cooked and no longer pink, about 7 minutes. Transfer to a plate and drain excess grease.
Turn heat down to low and let the pan reduce in temperature. Meanwhile, beat 6 eggs. Add the butter to the pan to melt. Once butter is melted, add the beaten eggs and continually stir until soft scrambled, about 5 minutes (stop cooking when eggs have just come together). Turn off the heat.
Add the salt, pepper, sausage, leeks, and cheese to the eggs and stir to combine.
Roll out the puff pastry sheets and cut into 4 squares per sheet (8 total). Place a large spoonful of egg mixture onto each square. Fold each square diagonally and seal the edges by pressing a fork all along the outside of each.
Make an egg wash by beating together 1 egg and a splash of water. Brush on each turnover. Poke the center with a fork to allow steam to escape. Place each turnover on a baking sheet 4 inches apart from another.
Bake turnovers for 20-25 minutes, or until golden brown. Serve immediately.
Notes
To make ahead, complete the first 5 steps (stop before egg wash). Place them on a baking sheet and put them in the freezer. Once frozen, they can be stored in the freezer in an airtight container for a month. When ready to eat, complete the last two steps and bake for 30-35 minutes.
To reheat already baked pastries, place them in an airtight container and refrigerate for up to 3 days or freeze for up to a month. Bake at 325 degrees until the center is heated through (15-20 minutes if refrigerated or 25-30 minutes if frozen).
Leeks have a lot of sand in them. Be sure to thoroughly clean before using by submerging sliced leeks in a bowl of cold water.
Be sure to defrost the puff pastry for at least 30 minutes before rolling it out. It is impossible to work with if it is still frozen, but will stick if you defrost it for too long. If it starts sticking, place it in the refrigerator for a few minutes.