Southern Brunch Pastry Puff
Total TimePrep: 30 min. Bake: 30 min. + standing
- 2 cups plus 1 tablespoon water, divided
- 1/2 cup quick-cooking grits
- 1 cup Kerrygold shredded cheddar cheese
- 1/4 cup butter, cubed
- 2 tablespoons prepared pesto
- 1/2 teaspoon salt, divided
- 1/4 teaspoon coarsely ground pepper, divided
- 1/2 pound bulk pork sausage
- 1/4 cup finely chopped sweet red pepper
- 7 large eggs, divided use
- 1 package (17.3 ounces) frozen puff pastry, thawed
- Preheat oven to 375°. In a small saucepan, bring 2 cups water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
- Meanwhile, in a large skillet, cook sausage and red pepper over medium heat 4-6 minutes or until sausage is no longer pink and red pepper is tender, breaking up sausage into crumbles; drain.
- In a small bowl, whisk six eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
- Unfold each puff pastry sheet onto a 12x10-in. sheet of parchment. Spread grits to within 1/2 in. of edges. Spoon sausage mixture over half of grits on each pastry. Fold pastries over sausage mixture to enclose; press edges with a fork to seal. Transfer to a baking sheet.
- In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into four pieces.
Nutrition Facts1 piece: 587 calories, 39g fat (14g saturated fat), 208mg cholesterol, 766mg sodium, 43g carbohydrate (1g sugars, 5g fiber), 18g protein.
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Jan 21, 2019
These were pretty easy to make and very good. Not a fan of grits so I left them out and the recipe still turned out well.
Oct 31, 2018
We love this recipe! We subbed the pastry puff for 2 crescent dough sheets and made it all one big dish. Always leftovers to look forward to.
May 1, 2016
There's a lot of tasty flavors in here! I especially thought the grits with the puff pastry was interesting and yummy.