[][]
Oyster
Sausage Turnover
This recipe is
from Savannah
Seasons, by Elizabeth Terry, Doubleday Publishing,
1996. She is Chef at Elizabeth on 37th in Savannah, Georgia.
Yield: 16
hors d'oeuvres
- 1 package puff pastry,
cut into 16 squares
- 1 pound spicy bulk
Italian sausage
- 1 cup onion, peeled
and minced
- 1 pint oysters, drained
well
- 3 ounces sharp cheddar
cheese, grated
- 3 ounces mozzarella
cheese, grated
Preheat the oven to 425°F.
In a large skillet
over high heat, sauté the sausage and onion,
stirring to break up the sausage. When the sausage is
lightly browned, add the oysters, stir once and immediately
spoon the mixture into a sieve and drain well. Discard
the fat. Place in a bowl and toss in the cheese. Cool.
Place the 16 pastry
squares on buttered baking sheets and spoon the oyster-sausage
mixture in the center of the pastry. Fold each circle
in half and crimp the edges with a fork to close. Bake
10 minutes until golden and crisp. Serve warm.
Garrett Oliver’s Beer Match:
Irish Stout (Guinness, Young’s Oatmeal Stout, Beamish,
Murphy’s)
|
