WE'RE MAKING: Roasted Red Pepper, Goat Cheese + Spinach Turnovers!

These savory turnovers are a perfect main course for your next breakfast buffet, they are unexpected and easy to make once you get your assembly line set up.  What we love about this recipe the most is that you can make it days in advance, freeze it and then pop it straight into the oven the morning you want to serve it, best of all it’s a hearty meal unto itself, you can pair these with a simple side salad or serve with a side of fruit and you have a delicious unique breakfast offering.



  • 1 half cup chopped roasted red peppers
  • 2 handfuls of washed fresh spinach
  • 6 eggs
  • 1 egg
  • 2 tablespoons of milk
  • 1/4 cup of goat cheese
  • 1 teaspoon of salt plus 1 pinch ( separated)
  • fresh cracked black pepper
  • 1sheet of puff pastry dough


  1. Set out you puff pastry dough to thaw (per instructions on package)
  2. Chop spinach and add to a bowl with cracked eggs
  3. Whisk goat cheese, spinach, eggs, salt, and milk together
  4. Scramble eggs over medium heat, use a spatula to keep the eggs moving.
  5. Place cooked scrambled eggs aside in a bowl, add fresh cracked black pepper to taste and the chopped roasted red pepper  Allow eggs to cool slightly
  6. Prepare a egg wash-1 cracked egg, a pinch of salt, and1 tablespoon of water whisk together really well
  7. Lay your puff pastry dough out flat on a lightly floured surface
  8. Using a sharp knife or a bench scraper divide your puff pastry dough in half horizontally, and then into thirds vertically
  9. Egg wash with a pastry brush along the all edges of the squares you have just made
  10. Place about two tablespoons of your scrambled egg and roasted red pepper in the center of each  square
  11. Fold each square in half diagonally to form a triangle
  12. Press down on the newly formed sides of the triangle with a fork  to seal the seams
  13. Egg wash the tops of your turnovers genorously
  14. Crack fresh black pepper over the tops of your turnovers
  15. Bake according to the puff pastry dough brand's instructions


Kevin O'Shea