Brunch Turnovers

Golden, flaky turnovers stuffed with creamy scrambled eggs, melty white cheddar, and savory potatoes, peppers, and onions. Served with a spicy harissa hollandaise for the ultimate dunkable bite!

Made with:

9661 - Custom Culinary Gold Label Hollandaise Sauce 9678 - Custom Culinary Harissa Sauce

What You'll Need

Qty	Ingredient
20 oz.	Potatoes, Idaho. diced, small, cooked
12 oz.	Eggs, scrambled, cooked
4 oz.	Peppers, bell, red, diced, small, cooked
4 oz.	Onions, white, diced, small, cooked
8 oz.	Cheese, cheddar, white
2 c.	Hollandaise, warm
1 T.	Paprika

4 ea.	Pastry, pie or puff, rectangle sized, (Rich's or Pennant)
1 c.	Eggs, whole, beaten (for sealing and egg washing pastries)
1.5 qt.	Harissa Hollandaise (sub recipe)

PREPARATION

In a large mixing bowl, combine the potatoes, eggs, vegetables, cheese, hollandaise sauce, and spices.
Gently mix until all the ingredients are well combined, and then set aside.
Cut the pastry sheets into 3"x3" squares.
Fill each pastry square with 2 tablespoons of the filling and use an egg wash to seal the seams.
Fold the pastry over to form a small triangle turnover.
Crimp the edges with a fork and transfer the turnovers to a parchment-lined baking sheet.
Repeat this process for all the pastries.
Brush each one with egg wash and bake in a preheated 350°F oven for 5-7 minutes, or until they are golden brown and have reached an internal temperature of 150°F.
Serve the turnovers with a small dipping cup of Harissa hollandaise.

CHEF'S TIP