2 sheets puff pastry
4 eggs
2 tablespoons heavy cream
1/3 pound sausage
1 tablespoons chives
1/3 cup smoked gouda
1 beaten egg and 1 tablespoon water
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
On a lightly floured non-stick surface use a rolling pin to roll the puff pastry out to 12 inches by 9 inches. Cut into 3 x 3 squares
Whisk together the 4 eggs, cream, chives and season with salt, black pepper. Pour into a non stick skillet and soft scramble.
Place scrambled eggs in the middle. Top with cooked sausage and cheese.
Brush the edges with the beaten egg wash then fold over and seal. Use a fork to press the edges together. Place onto the parchment paper lined baking sheets. At this point you can freeze them
Brush the turnovers with egg wash.
Bake for 18-20 minutes until golden. Serve immediately.
Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 servings
