Sausage and Puff Pastry Turnovers

Sausage and Puff Pastry Turnovers
  • Prep Time: 20
  • Total Time: 45
  • Servings: 8

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About this Recipe

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
1 Egg, beaten


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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