Country Sausage Egg and Cheese Turnovers

December 18, 2020
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Photo by Food52
  • Prep time 2 hours
  • Cook time 30 minutes
  • makes 8
What You'll Need
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Country Sausage Egg and Cheese Turnovers
  • Turnover dough
  • 1 1/2 cups all-purpose flour (plus 1 cup extra, for kneading)
  • 1/8 kosher salt
  • 1/8 baking powder
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup cold whole milk
  • 2 tablespoons cold water
  • Sausage gravy
  • 1 pound ground pork
  • 1 tablespoon brown sugar
  • 1/2 freshly ground black pepper
  • 1/4 dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • Kosher salt, to taste
  • Black ground pepper to taste
  • (Cheesy herb scramble)
  • 3 large eggs
  • 1/3 heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons minced chives
  • 2 tablespoons minced parsley
  • 2 tablespoons sliced scallions
  • 1 tablespoon unsalted butter
  • 2 tablespoons shredded sharp cheddar cheese
  • (Turnover assembly)
  • Whole milk, for brushing
  • Dried oregano, for sprinkling
  1. Turnover dough
  2. In the bowl of a stand mixer, combine the flour, salt, and baking powder.
  3. Cut the butter into the flour; you can do this with a pastry cutter or with your hands, working the butter into the flour with your hands until it’s the size of peas or course meal.
  4. Add the milk and water, stirring with a spoon. Transfer the butter/flour mixture to the stand mixer and knead for 5 minutes, adding in the extra flour, tablespoon by tablespoon, until dough stops sticking to the sides of the bowl. Do not exceed 1 cup of additional flour.
  5. Cover and refrigerate the dough for at least 1 hour.
  1. Sausage gravy
  2. In a medium bowl, combine the ground pork with the seasonings and mix by hand until well incorporated making sure not to over mix.
  3. Melt the butter in a medium-large skillet over medium high heat and add the sausage mixture.
  4. Once the sausage is browned, about 6 minutes, add the flour and cook for 2 or 3 minutes more, just to get rid of the raw flour taste. Then add the milk, salt, and pepper and cook for about 4 minutes stirring throughout until everything starts to thicken up.
  5. Transfer the sausage gravy to a container to cool down to room temperature.
  6. (*Cheesy herb scramble*) Crack the eggs into a small bowl. Add the cream, salt, pepper, and herbs and whisk together.
  7. Melt the butter in a small nonstick pan over medium heat, add the egg mixture and cheese, and scramble until cooked through, about 3 minutes. Let cool to room temperature.
  8. (*Turnover assembly*) On a lightly floured surface, roll out the dough to a 20x12-inch rectangle. Cut the dough into 8 equal portions, each measuring about 5x6 inches.
  9. Fill each square with 1 1/2 tablespoons of the egg mixture, followed by 1 1/2 tablespoons of sausage gravy. Fold over and pinch each turnover closed.
  10. Place the turnovers on a sheet pan lined with parchment paper and let chill in the fridge for about 30 minutes.
  11. Heat the oven to 400°F. Brush the turnovers with whole milk (to help with browning) and a light sprinkle of oregano.
  12. Bake for 15 minutes, until crispy and golden brown.
  13. At this point you could pop them in your freezer for later use , once frozen transfer the turnovers to an airtight container and keep them in your freezer for up to a month!

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