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Prep time
2 hours
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Cook time
30 minutes
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makes
8
Watch This Recipe
Country Sausage Egg and Cheese Turnovers
Ingredients
- Turnover dough
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1 1/2 cups
all-purpose flour (plus 1 cup extra, for kneading)
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1/8
kosher salt
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1/8
baking powder
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6 tablespoons
cold unsalted butter, cut into small cubes
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2/3 cup
cold whole milk
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2 tablespoons
cold water
- Sausage gravy
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1 pound
ground pork
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1 tablespoon
brown sugar
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1/2
freshly ground black pepper
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1/4
dried thyme
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1/4 teaspoon
dried rosemary
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1/2 teaspoon
dried sage
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1/8 teaspoon
ground nutmeg
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1 tablespoon
unsalted butter
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1/3 cup
all-purpose flour
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3 cups
whole milk
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Kosher salt, to taste
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Black ground pepper to taste
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(Cheesy herb scramble)
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3
large eggs
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1/3
heavy cream
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Kosher salt and freshly ground black pepper, to taste
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2 tablespoons
minced chives
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2 tablespoons
minced parsley
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2 tablespoons
sliced scallions
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1 tablespoon
unsalted butter
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2 tablespoons
shredded sharp cheddar cheese
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(Turnover assembly)
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Whole milk, for brushing
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Dried oregano, for sprinkling
Directions
- Turnover dough
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In the bowl of a stand mixer, combine the flour, salt, and baking powder.
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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.
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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.
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Cover and refrigerate the dough for at least 1 hour.
- Sausage gravy
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In a medium bowl, combine the ground pork with the seasonings and mix by hand until well incorporated making sure not to over mix.
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Melt the butter in a medium-large skillet over medium high heat and add the sausage mixture.
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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.
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Transfer the sausage gravy to a container to cool down to room temperature.
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(*Cheesy herb scramble*)
Crack the eggs into a small bowl. Add the cream, salt, pepper, and herbs and whisk together.
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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.
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(*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.
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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.
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Place the turnovers on a sheet pan lined with parchment paper and let chill in the fridge for about 30 minutes.
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Heat the oven to 400°F. Brush the turnovers with whole milk (to help with browning) and a light sprinkle of oregano.
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Bake for 15 minutes, until crispy and golden brown.
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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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