Caramelized onion, chorizo, roasted corn, and scrambled eggs are combined in a crispy and flaky puff pastry shell. Egg and Chorizo Breakfast Turnovers are perfect for any time you need breakfast or brunch for a crowd.
Egg and Chorizo Breakfast Turnovers
Mexican street corn, known as elotes, is the inspiration for the filling. Make these ahead of time, ready to be put in the oven when you are ready.
One bite
No ho hum breakfasts here! These turnovers elicit all the emotions and curiosity of discovery. There is some concern as all the flakes of crispy and crunchy puff pastry shatter and fall to the floor as you take your first bite. Soon to follow is the sigh of contentment as you encounter the filling and get your first taste. Now you look to see what is inside the turnover, what are the ingredients which taste so good together. How about puzzlement - I don't see what I thought I would see? But as you shrug your shoulders, you go back in for a second bite.
Flavor inspiration
Mexican street corn, known as elotes, is the inspiration for the turnover filling. Deconstructed and rearranged, the ingredients of elotes are layers in the turnovers. Roast whole corn on the stovetop and cut off the cob. A quick step but one that elevates the flavor of the corn. Incorporate sour cream and minced cilantro into the eggs. Creamy and rich, scramble the eggs into a small curd so that they fit perfectly in the center of the turnover. Sprinkle crumbles of cheese such as queso fresco or cotija on the eggs. A drizzle of salsa completes the assemblage.
Egg and Chorizo Breakfast Turnovers
How to make
This recipe is all about layers, each with a distinct flavor.
Layer #1 -
Caramelized onions are a sweet component. While cooking in the skillet, the onions start to wilt and turn a dark golden, almost amber color. You can prepare the other ingredients while the onions are caramelizing.
Layer #2 -
Brown the chorizo. There are two types of chorizo - one is a hard sausage similar in texture to a salami. The other type is Mexican which is a fresh sausage, used in this recipe. Taking only a few minutes to brown in a skillet, it is best to drain the chorizo on a paper towel-lined plate.
Layer #3 -
Roast corn on the cob on the stovetop. You will hear the kernels popping and smell the roasty corn. After cooling for a couple of minutes, cut the corn off the cob.
Roasted Corn
Layer #4 -
Scramble the eggs. Whisk the eggs thoroughly so that the whites and yolks are completely incorporated. Add the sour cream and the cilantro. Use a nonstick pan to scramble the eggs, stirring the entire time. This helps to create creamy, small curds, which will be easier to layer into the turnover. Undercook the eggs slightly since they will be baked in the oven.
Elote Inspired Eggs
Layer #5 -
Crumble the cheese, preferably queso fresco or cotijo cheese.
Layer #6 -
Salsa - choose your strength. Drizzle it on top of the cheese.
Prep the puff pastry
Make sure that the puff pastry is thawed but still cold. It will rip if it is too warm. Also, be careful when unfolding the sheet of puff pastry. If it is still somewhat frozen, the pastry will crack.
Roll out the dough sheet on a floured surface to a rectangle, 12"x15". Cut the sheet into 6 pieces, each measuring 6"x5".
Puff Pastry
Line up the pieces of dough on a parchment-lined sheet pan so you can prepare the turnovers. Make sure to preheat the oven to 400 degrees.
Assembly line
Now it is time to assemble the turnovers. Have a small bowl of egg wash and a pastry brush nearby.
Turnover Fillings
Add the layers as described above. The temptation is to stuff filling into the turnovers. Resist this temptation. The turnovers will split open in the oven if overstuffed.
Layer a few onions on half of the puff pastry. Add a tablespoon of the chorizo followed by a tablespoon of the corn, and a tablespoon of the eggs. Sprinkle some crumbled cheese on top of the eggs and drizzle on some salsa.
Glue
With a pastry brush, add egg wash along the 4 edges of the puff pastry. Fold the empty half over the filling, pressing down at the edges. The egg wash should act as glue. Use a fork to crimp the edges of the turnovers. Lastly, brush the egg wash over the turnover for a shiny golden brown finish.
Waiting to be placed in a 400-degree oven.
Repeat these steps for the remainder of the puff pastry dough. The process goes a little faster if you add the onions to all 12 turnovers, then chorizo, etc.
Bake in a 400-degree oven for 30 minutes. The turnovers will be puffy and crispy.
Baked Breakfast Turnovers
Notes
- Prepare the turnovers ahead of time and refrigerate until you are ready to bake them. Brush them with the egg wash just before putting them in the oven.
- While the turnovers can be frozen and heated in the oven, the eggs deflate, leaving a little pocket of air at the top. If you opt for this step, brush the turnovers with egg wash just before putting them in the oven.
- Let the turnovers cool for at least 5 minutes before serving. The filling is very hot!
Egg and Chorizo Breakfast Turnovers are food for a crowd.
This is the perfect brunch recipe for a crowd. The best part - you get to enjoy being with your guests since you can make the turnovers ahead of time. I like to serve sliced mangos and roasted potatoes with the turnovers for a complete meal.
These little pastries have layers of flavor and texture. One bite and you will be hooked on Egg and Chorizo Breakfast Turnovers!
Another Sunday brunch recipe - https://tenpoundcakecompany.com/savory-asparagus-and-ricotta-galette/
Egg and Chorizo Breakfast Turnovers
Equipment
- 2 sheet pans
- 1 nonstick skillet
- 1 small skillet
- 1 Rolling Pin
- 1 pastry brush
Ingredients
- 1 yellow onion
- 1 tablespoon olive oil
- 1 ½ cups pork chorizo, browned (6 oz./170 gr.)
- 7 eggs
- 2 ears corn
- 3 tablespoons sour cream
- 1 tablespoon minced cilantro
- 2 sheets puff pastry
- 2 ounces queso fresco, crumbled
- ½ cup salsa
- ½ tablespoon unsalted butter
- salt and pepper
Instructions
- Take the puff pastry out of the freezer to thaw.
- Preheat oven to 400 °.
Caramelize Onion
- Slice onion into thin strips, root to stem end.
- Add 1 tablespoon of olive oil to a saute pan over medium heat. When hot, add the sliced onions. Season with salt and pepper.
- Stir the onions occasionally so they do not stick to the bottom of the pan. It is best to slowly caramelize the onions so they do not burn.
- After 15 minutes and as the onions cook, a liquid will be released which will leave a residue on the bottom of the pan. This residue is known as fond which will turn brown.
- Add ¼ cup of water to deglaze the pan. Scrap the bottom to release the fond. After 8-10 more minutes, you will need to repeat this step another time.
- Add another ¼ cup of water and continue to scrape the bottom of the skillet. The onions should be soft and brown at this point.
Prepare Turnover ingredients
- While the onions are caramelizing, roast two ears of corn. I use the flame of my burner, laying the corn on the burner rack. I rotate the ear of corn until it is completely roasted. If you do not have a gas stove, you can roast the corn under a broiler.
- Once the corn has cooled, cut it off the cob. I lay the ear of corn flat on a cutting board. Cut off one side and rotate the ear until all the corn has been removed.
- Brown the chorizo in a skillet. This takes about 3 minutes. Remove the chorizo from the skillet onto a paper towel-lined plate. This will help to soak up the fat.
- Crack 6 eggs into a bowl. Add three tablespoons of sour cream and 1 tablespoon of minced cilantro. Combine until the eggs are thoroughly mixed. The whites and yolks should be completely incorporated.
- Add ½ tablespoon of unsalted butter to a nonstick skillet over medium heat. Once the butter is melted and bubbling, add the egg mixture to the skillet. Season with salt and pepper.
- Continually stir the eggs in the pan. The object is to slowly cook the scrambled eggs. The final result should be small curd eggs that are creamy. When they are not quite set, take the eggs out of the pan and place onto a plate The eggs should be somewhat undercooked. They will continue to set when they are being baked in the turnovers.
Prepare Puff Pastry
- Make sure the puff pastry has thawed and you can unfold it without cracking the seams.
- Lay the pastry on a floured surface. With a rolling pin, roll the puff pastry until it is 12"x15". Cut the sheet into 6 pieces, each 5"x6".
Assemble Turnovers
- Make an egg wash by whisking the remaining egg with 1 tablespoon of water.
- On a rectangle of puff pastry, layer the ingredients. Add a few caramelized onions on the bottom. Add a tablespoon each of chorizo, roasted corn, and scrambled eggs. Sprinkle some of the crumbled queso fresco on top. Drizzle some salsa on top of the cheese.
- The temptation is to load up the turnovers. However, if they are too full, the pastry will split open while baking. I have found about 1 tablespoon of the ingredients is a good amount.
- With a pastry brush, add some of the egg wash along all 4 sides of the puff pastry. This is the glue. Fold the pastry over the ingredients, pinching the sides together. Make sure that the puff pastry is sticking together.
- Repeat with the remaining puff pastry.
- Place the turnovers on a parchment paper-lined sheet tray. With a fork, score the edges of the turnovers.
- Brush egg wash over the turnovers. Place in the preheated oven and bake for 30 minutes. The turnovers will be brown and crispy.
- Let the turnovers cool before eating. The filling is very hot.
Notes
Nutrition
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