Smoked Sausage and Strawberry Turnover

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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.

Smoked Sausage and Strawberry Turnover

Makes 24 bite-sized appetizer portions

FOR THE TURNOVER DOUGH

2 1⁄2 cups all purpose flour
1 cup butter, cut into tablespoon sized pieces
2 teaspoons kosher salt
3⁄4 cup whole milk

FOR THE FILLING

1 1⁄2 cups smoked sausage, ground
1⁄4 cup cream cheese, softened
1 whole egg
1⁄2 cup plain bread crumbs
1⁄2 cup strawberries, diced small
1⁄2 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.

Recipe by Brud Holland.

See more from the 2014 Wine issue, including a buffalo tenderloin that pairs well with a DeChaunac.

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