Smoked Sausage and Strawberry Turnover
The off-dry wine, with just a whisper of sweet and peach undertones, pairs nicely with the turnover’s lightly smoked sausage and ripe strawberries to create a semi-savory dish with flavors that come together like a finely crafted dovetail joint.For a vegetarian option, used smoked tofu instead of sausage.Pastry tip: Different flour brands can have different levels of liquid absorption. If your pastry dough looks or feels dry simply add 1 tablespoon of milk to the dry areas and mix until the dough is soft and slightly tacky but not sticky.Pair with Silver Thread 2012 Semi-Dry Riesling.
- 2 ½ cups all purpose flour
- 1 cup butter cut into tablespoon sized pieces
- 2 teaspoons kosher salt
- ¾ cup whole milk
- 1 ½ cups smoked sausage ground
- ¼ cup cream cheese softened
- 1 whole egg
- ½ cup plain bread crumbs
- ½ cup strawberries diced small
- ½ cup scallions sliced thin
- 2 tablespoons leaf parsley roughly chopped
- In a large mixing bowl, combine the flour, salt and butter. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles flakes the size of a dime. Add the milk and stir with a fork until it forms a dough.
- In another large bowl, mix the sausage, cream cheese, egg and bread crumbs. Add in the strawberries, scallions and parsley and mix until combined into a soft filling.
- On a floured surface with a rolling pin, roll silver dollar sized pieces of dough into 2 1/2-to 3-inch circles 1/8-inches thick each. Place 2 teaspoons of filling in the middle and fold in half, pinching and rolling the edges to seal them.
- Place on a baking sheet, sprinkle with kosher salt and bake in a 375-degree oven for 15–18 minutes or until golden brown.
See more from the 2014 Wine issue, including a buffalo tenderloin that pairs well with a DeChaunac.