Bacon Egg Turnovers

Ingredientes

Puff pastry

3 eggs

Cheese

Bacon

Instruções

1. Prepare and chill the rough puff pastry dough as directed.

2. Make the filling: In a medium skillet, cook the sausage and green chilies over medium heat, stirring, until the sausage is cooked through and crum- bled, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside to cool. Keep the skillet (no need to clean it) near the stove.

3. In a small bowl, whisk the eggs, onion powder, salt, and pepper. Add the egg mixture to the skillet and cook, Scrambling the eggs, until almost but not quite set, 3 to 4 minutes. Return the sausage mixture to the skillet and stir to combine. Remove from heat and set aside.

4. To assemble: On a lightly floured surface using a lightly floured rolling pin, roll the puff pastry dough to a 12-inch square. Using a pizza cutter or a sharp knife, cut nine 4-inch squares (1). Spoon about 2 tablespoons of the sausage-and-egg mixture into the center of each pastry square and top with a scant tablespoon of cheese (2). Fold one corner of the square over the flling to makea triangle (3). Using a fork, crimp the edges of the turnover to seal. Place the shaped turnovers on a parchment paper-lined baking sheet or large plate and refrigerate for at least 15 minutes or up to 1 day. If refrigerating for longer than 15 minutes, cover the turnovers.

5. Preheat the oven to 400°F (204°C). Line two baking sheets with parch- ment paper.

6. Remove the turnovers from the refrigerator and arrange 3 inches apart on the prepared baking sheets. Lightly brush with the egg wash. Cut two or three vents into the top of each to allow steam to escape. Sprinkle with every- thing bagel seasoning (if using, 4).

7. Bake for 23 to 25 minutes or until the turnovers are golden brown. Cool the turnovers on the baking sheets for 5 minutes before serving. Store covered tightly in the refrigerator for up to 3 days.