A twist on the classic Pork Pastie. We used flakey puff pastry and crumbled sausage to spice things up!
|Any 500g Schneiders® Sausage product|
|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|
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.
PREHEAT oven to 400˚F (200˚C).
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.
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.
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