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Sausage and Potato Turnovers Recipe & Video

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Once you master the technique of making homemade Puff Pastry, there are so many sweet and savory things you can prepare. One delicious idea is these Sausage and Potato Turnovers. They are made with triangles of puff pastry that are wrapped around a savory filling of spicy Italian sausage, small chunks of potato, and onions. You can serve these any time of the day, for breakfast, lunch, or even supper. 

For this recipe I used the homemade Blitz Puff Pastry (also known as Quick Puff Pastry or Rough Puff) recipe on the site. I find it easier to make then the classic (traditional) puff pastry. But if you want, you can use the frozen, store bought puff pastry that comes in a 17 ounce (480 gram) box containing two sheets of frozen puff. Simply defrost the puff pastry overnight in the refrigerator.

The filling is easy to make. You can use either a mild or hot Italian sausage. For the potatoes I normally use either Russet or Yukon Gold.

If you're using Homemade Puff Pastry you can freeze the unbaked Turnovers. Once assembled, place the unbaked Turnovers on a parchment paper lined baking sheet in a single layer. Freeze. Then place the turnovers in an airtight container or freezer bag. You can bake the Turnovers frozen, they will just take a few minutes longer to bake.

Related Recipes You May Like

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Sausage and Potato Filling: Heat one tablespoon oil in a large skillet over medium high heat. Add the sausage and saute until cooked through. Remove from heat and place the cooked sausage in a bowl. Return the skillet to the heat and add another tablespoon of oil. Add the onions and saute about one minute. Then add the potatoes and saute, over medium low heat, until tender (about 10-15 minutes). Season with salt and black pepper to taste. Remove from heat, place in the bowl with the cooked sausage, cover, and refrigerate until chilled.

Puff Pastry: On a lightly floured surface, roll 1/2 pound (225 grams) puff pastry into a rectangle that is slightly larger than 9 x 13.5 inches (23 x 34.5 cm). With a sharp knife or pizza wheel, trim the four edges of the puff pastry. Then, divide the pastry into 6 - 4.5 inch (11 cm) squares. Place the squares of puff pastry on a parchment lined baking sheet. Cover with plastic wrap and place in the refrigerator to chill (about 15-30 minutes). Repeat with the second 1/2 pound (225 grams) of puff pastry. (Altogether you will have 12 squares of puff pastry.)

Sausage Potato Turnovers: Working with one square of puff pastry at a time, brush the edges of the puff pastry with egg wash. Place about 1 tablespoon of the filling in the center of the pastry. Take one corner of the pastry and fold it diagonally over the filling to form a triangle. Press the edges together to seal the pastry. Then with a skewer make a decorative edge by pressing the pastry inwards between two fingers (see video). Place on a parchment lined baking sheet. Brush the tops of the turnovers with egg wash and sprinkle with sesame seeds (if desired). Cut three small slits in the pastry. Cover and place in the refrigerator to chill while you Preheat your oven to 400 degress F (200 degrees C).

Place the turnovers in the oven. Immediately reduce your oven temperature to 350 degrees F (180 degrees C) if using a convection oven. Or reduce the oven temperature to 375 degrees F (190 degrees C) if using a regular oven. Bake for about 35 - 40 minutes or until golden brown. Remove from oven and place on a wire rack to cool slightly before serving.

Makes 12 Turnovers.

Note: The unbaked turnovers can be frozen. Place in a single layer on a baking sheet and freeze until frozen. Then transfer to a freezer bag or airtight container and freeze for up to 3 months. The turnovers can be baked directly from the freezer. They will take about 5 to 10 minutes longer to bake.

View comments on this recipe on YouTube

Sausage and Potato Turnovers Recipe:

1 pound (450 grams) puff pastry (preferably homemade Blitz Puff Pastry) or 1 - 17 ounce (480 gram) box of frozen puff pastry, defrosted)

Sausage and Potato Filling:

2 tablespoons Olive Oil, divided

1/2 pound (225 grams) hot or mild Italian Sausage, casing removed

1 small onion, finely chopped

4 ounces (120 grams) potato, peeled and cut into 1/4 inch (.5 cm) cubes

salt and pepper to taste

Egg Wash:

1 large egg, lightly beaten

 
 
     
 

 

 

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