If you remember, it was just a year plus a couple months ago that we got our new LG French door refrigerator when we were living out in Maryland. Sadly, we had to leave it behind when we moved and the new house in Minnesota came with a smallish side by side. Even though there are just two of us here, it seemed like it was constantly stuffed full and we had no room in it at all! We decided to head out on a whim and check out what was on the market now and came across a new Samsung French door at Lowes.
It had some of the similar features that we liked in the LG, except this one had water and crushed(!!!) ice in the door. We have seen other models that had ice in the door, but they didn't offer crushed. After getting a killer deal and having a 10% off coupon, we just couldn't pass it up and got one! We had it delivered today and I can't wait to have a ton of extra room again. Just in time for our upcoming Christmas baking spree!
We took it easy this evening and had a breakfast-for-dinner night with these simple, yet decadent Sausage, Egg and Cheese Turnovers. I know I'm behind the times... while we've worked with phyllo dough in the past, I've never actually used puff pastry before! This buttery dough was so easy to work with and I'm sure it will pop up now and again after using it tonight.
After a handful of chopped mild red onions are softened in a dab of butter, hot Italian turkey sausage is added in to crumble and brown. Once the spicy sausage is cooked, a mixture of eggs and egg whites is poured in and stirred to scramble the mixture - don't take this too far, you want the eggs to have cooked enough to have formed curds, but you want them to be still somewhat wet when you take it off the heat. They will continue to cook as they need to cool down and they will also cook a bit more once they are stuffed into the pastry. Before letting the scrambled egg and sausage combination cool down, a few chunks of softened cream cheese are stirred in to add a rich luscious texture. The original recipe has you divide the pastry into 4 sections, but we thought that was a bit much and divided it out into 6 instead. The cooled eggs are piled into the portions of pastry and sealed inside with a fork - once moved to the baking sheet, they are painted with an egg wash to help them achieve a lovely golden color as they bake. The flaky pastry puffs up and grows in size, so be sure to give them enough room on the baking sheet to expand. Such simple pleasures as diving through the crisp crust to expose the hidden creamy egg filling should be experienced more often in life - I know I can't wait to do it again tomorrow morning for breakfast!
