Hearty Kale and Sausage Turnovers

Kale and Sausage Turnovers

By Chef Randy

The term ‘turnover’ has different meanings depending on its use. It means one thing to accountants, another to human resource managers, and still another to financial advisors.

To foodies, a turnover is  a small pastry made by cov-

Kale and Sausage Turnovers

Kale and Sausage Turnovers

ering one half of a piece of dough with a filling, folding the other half over on top, and sealing the edges. They are a hearty and tasty wintertime favorite in our home. The vegetarian sausage provides the “hearty”. The combination of kale, onions, apples, and golden raisins provides the “tasty”.

Although this recipe takes approximately 30 minutes of prep time I am confident that your time will be well spent. Serve warm turnovers for lunch or as a lite supper with a simple salad on the side.

Dough ingredients:

• 2½ cups flour

• 1 cup unsalted butter (cut into small pieces)

• 1 ½ teaspoons salt

• ½ cup ice water

Filling ingredients:

• 1 tablespoon extra virgin ol-ive oil

• 1 package Lightlife Smart Sausages – Italian Style

• 1 medium onion (medium dice)

• 2 Granny Smith apples (core but do no peel; medium dice) 1 bunch kale (ribs removed; chop remaining leaves)

• ¼ cup golden raisins

• Salt and fresh ground pepper to taste

• Milk (for turnover crust)

Directions:

Preheat oven to 400 degrees.  In a large mixing bowl, combine flour, butter and salt. Cut butter into flour/salt until the mixture resembles course corn meal. Add ice water, one tablespoon at a time, to mix-ture stirring constantly until dough holds together. Form dough into a disk and wrap tightly. Place in refrigerator while preparing the sausage filling.

In a large skillet, heat oil  over medium-high. Add sau-sage, cover and cook for 5 minutes. Remove from skil-let and chop coarsely. Add back to skillet along with on-ions and cook until onions are translucent: another 5 minutes. Add apple, kale and raisins. Cover and cook until kale is almost tender; about 5 min-utes. Uncover and season with salt and pepper to taste. Set aside.

Roll out dough on a light-ly floured surface to 1/8-inch thickness. With a small bowl, cut out 6-inch rounds. This should make eight nice 3-inch turnovers when filled. Place ½ cup sausage mixture on one side of each round. Rub a lit-tle water around the edge and fold over to form half-moon turnovers. Using a fork, press edges firmly to seal. Place turnovers on baking sheet and brush tops with milk.

Make a ½-inch cross cut on the top of each turnover and bake until golden brown and crisp; about 25 to 30 minutes. Remove from oven and cool on a wire rack for about five minutes before serving.

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