Saturday, August 04, 2007

Sausage, Egg and Cheese Turnovers

While thumbing through the latest issue of Everyday with Rachael Ray, SP suddenly stopped, gasped and said, "Can you make these for me, like, right now?" as he pointed to the recipe for Sausage, Egg and Cheese Turnovers. Since the recipe takes about an hour to make between prep and baking time we decided to save it for a weekend.

This was a very easy recipe to make, but we both felt like it needed a little something. We can't quite put our finger on what, though. The egg and sausage mixture was fine, but I think between the flakiness of the puff pastry and the creaminess of the egg and sausage mixture we needed something to bind them together. My initial thought would be cheese (probably cheddar) so I'd have to try that next time.

You might be wondering why I think this recipe needs cheese when it clearly is part of the name, but unfortunately that's a misnomer. The only cheese in this recipe is cream cheese which, let's be honest folks, isn't cheese. I think I'd make this again, but it needs some tweaking.
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  1. It looks amazing, but yeah, I find quite often that RR's recipes are lacking. Except for the chili cheese dogs. :) See my site for a picture and description.

  2. JoJo - I'll definitely check out the chili cheese dogs, although I'm not a hot dog fan, unfortunately. Maybe I can make my husband the dogs and serve the chili and cheese over fries for my dinner. :P

  3. Cream cheese is not cheese? Huh, you lost me there what is it then? I thought it was a young / non-matured cheese, like you eat it right out of the vat (not really, but you know what I mean)...similar to cottage cheese, or is it not cheese either? ;)

    I would try a nice Gruyere or even a really smoky Gouda.

    There is a meat market here that has some wonderful sausages (the best Italian ever) and I bet they would have an awesome breakfast sausage that would have "balls" to stand out and not be overshadowed by the other ingredients. Check 'em out:

  4. longhairman - you know what I mean...if you're thinking about making a recipe for sausage, egg and cheese turnovers would you be expecting the cheese to be cream cheese? Maybe it's just me but I would be thinking about cheddar, or Swiss or fontina...something that would be a discernible flavor. The cream cheese did absolutely nothing for this dish.

  5. I never really got the whole cream cheese thing. Lots of fat with very little flavor...sometimes really not worth it. I do like it as a medium though for like sundried tomato spread for bagels. That's about it though.


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