|
Sausage and Potato
Filling: Heat one
tablespoon oil in a large skillet over medium high heat. Add the
sausage and saute until cooked through. Remove from heat and place the
cooked sausage in
a bowl. Return the skillet to the heat and add another tablespoon of oil.
Add the onions and saute about one minute. Then add the potatoes
and saute, over medium low heat, until tender (about 10-15 minutes).
Season with salt and black pepper to taste. Remove from heat, place in
the bowl with the cooked sausage, cover, and refrigerate until chilled.
Puff Pastry: On a
lightly floured surface, roll 1/2 pound (225 grams) puff pastry into a rectangle that is
slightly larger than 9 x 13.5 inches (23 x 34.5 cm). With a sharp
knife or pizza wheel, trim the four edges of the puff pastry. Then,
divide the pastry into 6 - 4.5 inch (11 cm) squares. Place the squares
of puff pastry on a parchment lined baking sheet. Cover with plastic
wrap and place in the refrigerator to chill (about 15-30
minutes). Repeat with the second 1/2 pound (225 grams) of puff pastry.
(Altogether you will have 12 squares of puff pastry.)
Sausage Potato
Turnovers:
Working with one square of puff pastry at a time, brush the edges of
the puff pastry with egg wash. Place about 1 tablespoon of the
filling in the center of the pastry. Take one corner of the pastry and
fold it diagonally over the filling to form a triangle. Press
the edges together to seal the pastry. Then with a skewer make
a decorative edge by pressing the pastry inwards between two fingers
(see video). Place on a parchment lined baking sheet. Brush the tops
of the turnovers with egg wash and sprinkle with sesame seeds (if
desired). Cut three small slits in the pastry. Cover and place in the
refrigerator to chill while you Preheat your oven to 400
degress F (200 degrees C).
Place the
turnovers in the oven. Immediately reduce your oven temperature to 350
degrees F (180 degrees C) if using a convection oven. Or reduce the
oven temperature to 375 degrees F (190 degrees C) if using a regular
oven. Bake for about 35 - 40 minutes or until golden brown. Remove from
oven and place on a wire rack to cool slightly before serving.
Makes 12 Turnovers.
Note: The unbaked
turnovers can be frozen. Place in a single layer on a baking sheet
and freeze until frozen. Then transfer to a freezer bag or airtight container and
freeze for up to 3 months. The turnovers can be baked directly
from the freezer. They will take about 5 to 10 minutes longer to bake.
View comments on this recipe on YouTube |
