Breakfast Turnovers

These little pastry pockets are really delicious, easy to prepare and they can be frozen!

This is the most tender, flaky pastry I’ve ever made.  Melt-in-your-mouth good.  It’s a form of pâte brisée except there’s no sugar in this recipe.   A cinch to make if you have a food processor but can be put together using a Pastry Blender, too.  The filling is reminiscent of quiche lorraine.   I’m going to try this with a variety of fillings from time to time.


What you’ll need:

For the pastry:

2 cups all-purpose flour
1/2 cup plus 2 Tablespoons unsalted butter
1/8 to 1/4 teaspoonKosher salt
1/4 cup ice water

For the filling:

1 Tablespoon unsalted butter
1/4 cup chopped white onion*
1/8 teaspoon salt
3 eggs, plus 2 yolks
3/4 cup + 1 Tablespoon heavy cream (divided)
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg (freshly grated, if possible)
1 Tablespoon snipped chives
1  cup + 6 Tablespoons shredded Gruyere or Swiss cheese (divided)
5 or 6 slices thickly cut bacon, cooked and chopped

What you do:

Preheat the oven to 425 degrees F.

Pulse the flour, salt and the butter in the bowl of a food processor fitted with a metal blade attachment until it’s the texture of coarse meal. 

Add the ice water in a steady stream until a soft dough forms. 

Remove the dough and pat into a disc.  Cover with plastic wrap and chill until the dough is easy to roll…about an hour.

In medium-sized skillet cook the chopped onion in 1 tablespoon of butter over medium-low heat until the onion is soft and translucent…about 4 or 5 minutes.

Whisk eggs, yolks, cream, salt, pepper and nutmeg in a medium bowl; then add 1 cup of the shredded cheese. 

Add this mixture to the onion in the heated pan and gently whisk until eggs start to set which will take 8 to 10 minutes.  Spoon the mixture into a bowl and stir to cool, then add the chives and the crisped bacon pieces and set aside.

Line a baking pan with parchment paper.  Divide the dough into 6 equal pieces and roll each into an 8-inch round circle.

Place 1 Tablespoon of the shredded Swiss Cheese on the pastry circle and then spoon an equal amount of filling (not quite 1/2 cup but a little more than 1/3) in the center of each pastry circle.

(In this photo I spooned the cheese on top of the egg mixture but have since decided that placing the cheese on the pastry, first, helps keep the pastry from getting soggy.  Also, make sure the egg mixture is not hot when you make the pockets.)

Dampen the edges of the pastry with a bit of water and fold the dough over the filling.

If you want them to be pretty, you can trim the ragged edges (well, mine are always ragged) with a pizza cutter or a knife.  Won’t make them taste better but they’ll look nice and professional.  Crimp the edges of the pockets with a fork to seal.

Transfer to the baking pan, and brush each turnover with the remaining 1 tablespoon of heavy cream.

Bake about 20 minutes until they’re golden.

Remove from the baking pan and let cool just slightly before serving.

Terrific for brunch because they don’t have to be piping hot…or they can be…whatever.  Serve these with a fresh fruit bowl – oranges and kiwi fruit is a favorite – and you’ve got a simple but memorable offering for guests.

Make them ahead of time, freeze them and you’re good to go for last minute house guests.

To freeze:

I cool them thoroughly then wrap each turnover in Press ‘n Seal.  Or you can use plastic wrap.  I like the Press ‘n Seal because it forms so nicely to whatever it is you’re freezing.

Then I put them in freezer bags or freezer containers and label them with the recipe name and the date.

To reheat, place the unwrapped turnovers on a baking sheet and heat in a 350 degree F oven for about 15 minutes.

NOTE:  Although you could use yellow onions in this recipe, I chose white onions to add a more delicate flavor since it also has the snipped chives.  It’s a nice balance.

There’s a great explanation about the difference between yellow, white and red onions on The Cooking Dish blog.

Recipe inspiration came from an issue of  Country Living magazine.