Sausage Turnover
On busy days when time is short, this quick to prepare recipe should save a few valuable minutes! You can use any type of sausage for this recipe, our original school recipe is for a vegetarian version, but you could use plain pork, chicken or even a spicy chorizo sausage meat.
Information
Preparation time: 10 minutes
Cooking time: 25 minutes
Serving size: Makes 6 turnovers
Ingredients
6 sausages (any type)
1 sheet (330 grams) puff pastry
50g tomato (chopped tinned tomato or fresh)
30g tomato puree
1 egg
Basil (either fresh or dried)
Salt and pepper
Cooking Instructions
Combine the tomato, tomato puree, herb and seasoning to form a topping with a consistency suitable for spreading on to the pastry add a little water and mix to a smooth paste if required.
Lightly beat the egg, to be used a seal on the turnovers and to glaze the tops.
Divide the puff pastry sheet into 6 equal portions, use a ruler to measure equal size and a sharp knife to cut for the best result.
Spread a sixth of the tomato topping onto the centre of a piece of pastry, lay a sausage diagonally on top.
Brush the edge of the pastry square with egg, fold over the pastry to form a triangle and seal either by pressing down with a fork or crimping with fingers.
Finish by brushing with egg wash to glaze.
Repeat for the other 5 squares.
Place on a lined baking tray and bake for 25 minute at 170 degrees.
