Custom Culinary - Brunch Turnovers
Discover chef-developed starters from Custom Culinary® featuring on-trend flavors and ingredients designed to entice customers and boost sales.
Keywords
- recipes
- appetizers
- appetizer recipes
- starters
- first course
Ingredients
- 20 oz. Potatoes, Idaho. diced, small, cooked
- 12 oz. Eggs, scrambled, cooked
- 4 oz. Peppers, bell, red, diced, small, cooked
- 4 oz. Onions, white, diced, small, cooked
- 8 oz. Cheese, cheddar, white
- 2 c. Hollandaise, warm
- 1 T. Paprika
- 4 ea. Pastry, pie or puff, rectangle sized, (Rich's or Pennant)
- 1 c. Eggs, whole, beaten (for sealing and egg washing pastries)
- 1.5 qt. Harissa Hollandaise (sub recipe)
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