Tuesday, August 9, 2011

Italian Sausage Turnovers

Upon being served these tasty little puffs, my daughter (pickiest eater I know) requested, "please make these every night, Mama!"  What better commendation?  The rest of the family loved them, too, and they will certainly be a repeat performer at our house.
This recipe is adapted from one I found at Johnsonville.  I changed the filling, but did use Johnsonville Mild Italian Sausage.  These do take some prep time, so be sure to plan ahead.  I  made half of the turnovers into triangles and half into squares.  I will say, the squares seemed a lot easier (it defies reason).  Also, the original recipe said that one box of puff pastry would make 50 turnovers - I cut mine a little larger and got 40.
These turnovers are the perfect appetizer, but are also great served with a salad for lunch or dinner.  Delizioso!

Italian Sausage Turnovers
Adapted from Johnsonville

1 lb mild Italian sausage

Filling -
4 oz cream cheese, softened
2 tbsp grated Parmesan
1/2 tsp minced garlic
1/2 tsp white wine vinegar
1/4 tsp ground black pepper
1 cup shredded cheddar cheese

1 egg
1/3 cup thinly sliced green onions (3-4)
1 (17.25 oz) package puff pastry, thawed

1.  Remove the casings from the sausages.  Cut into small pieces.  Fry in a hot skillet, breaking the sausage into crumbles, until browned.  Transfer to a plate to cool completely.

2.  For the Filling: combine all filling ingredients except for the cheddar cheese in a medium bowl.  Stir until thoroughly mixed.  Stir in the cheese, cooled sausage, egg, and green onion.  If not using right away, cover and chill.

3.  Line two baking sheets with parchment paper.  Preheat the oven to 400°.

4.  Roll one of the two pastry sheets into a 12.5" square (use a light dusting of flour as needed).  Cut into 20-25 squares.

5.  Place a rounded teaspoon of the filling in the center of each square.  Fold the pastry to make triangles or squares (wet the edges of the pastry with water if they aren't sticking).  Press the seams with your fingers or crimp with a fork to seal the turnovers.  Repeat with the other pastry sheet and remaining filling.

6.  Bake for 15-20 minutes or until the turnovers are golden brown.  Serve!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...