PIA Breakfast Turnovers

The main special ingredient in this one is patience, but cilantro aids in immortality.

1 yellow onion
1 tablespoon olive oil
1 chub chorizo (I use Cacique - any kind: pork, soy, etc)
7 eggs
1/2 cup corn ( I thawed some frozen)
3 tablespoons sour cream
2 tablespoons minced cilantro
1 box puff pastry (there’s a new company called Just-Rol or Peppridge Farm makes these)
2 ounces queso fresco, crumbled
½ cup salsa
1 tablespoon unsalted butter
salt and pepper
Can serve with more sour cream and salsa and/or guacamole.

• Take the puff pastry out of the freezer to thaw.

• Add olive oil to a pan over medium heat. When hot, add the onions.

• 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. Move to a bowl for later.

• Brown the chorizo in the skillet. Move to a bowl for later.

• Crack 6 eggs into a bowl. Add sour cream and minced cilantro. Combine until thoroughly mixed.

• Add butter to skillet over medium-low heat. Once the butter is melted add the egg mixture to the skillet. Season with salt and pepper. Continually stir the eggs in the pan and cook until firm, stirring as needed. Move to a bowl for later.

• Preheat oven to 400 °.

• Make sure the puff pastry has thawed and you can unfold it without cracking the seams. Separate and lay out pieces on a flat surface (or straight onto the baking sheet so you don’t have to move them).

• On a rectangle of puff pastry, layer the ingredients. Add a few caramelized onions on the bottom. Add 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 but if they are too full the pastry will split open while baking. So aim for 2 tbsp-ish of ingredients. It helps if you crimp the edges well with a fork.

• Make an egg wash by whisking the remaining egg with 1 tablespoon of water. 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.