Sausage And Puff Pastry Turnovers

Recettes

Sausage And Puff Pastry Turnovers

  • PRÉPARATION:
    15
    minutes
  • CUISSON:
    30
    minutes
  • DURÈE TOTALE:
    45
    minutes

ingrédients

  • 1 Pkg Schneiders® Country Naturals® Mild Tuscan Countryside Sausage, casings removed
  • 1 Small onion, diced
  • 1 cup (250 mL) Diced mushrooms
  • 1/2 cup (125 mL) Diced potato
  • 2 tsp (10 mL) Chopped fresh thyme (or ½ tsp (2 mL) dried)
  • Salt and pepper
  • 1 Pkg Tenderflake® Frozen Puff Pastry, defrosted
  • 1 Egg, beaten

directives

  1. HEAT a large skillet over medium heat. Add sausage and cook, breaking into small pieces with the back of a wooden spoon until no pink remains. Add onion, mushrooms and potatoes and cook 4-6 minutes or until vegetables are soft. Stir in thyme, salt and pepper. Remove from heat and set aside to cool.
  2. PREHEAT oven to 400?F (200?C).
  3. ROLL out each half of the puff pastry on a lightly floured surface to a 12" X 12" (25 cm X 25 cm) square. Using a pizza cutter or a sharp knife cut each square into 4 squares.
  4. DIVIDE sausage mixture between pastry squares. Brush edges of pastry squares with beaten egg and fold pastry over filling into a triangle shape. Using fingers or a fork gently press edges to seal. Place on a parchment lined baking tray. Brush with remaining beaten egg and bake in preheated oven for 15-20 minutes or until golden brown and puffy.