Chicken-Sausage Turnovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages (10 ounce each) frozen puff pastry
patty shells, or 2 packages puffed pastry sheets
8 chicken thighs, seasoned with salt and pepper
¼ cup butter
½ cup chicken broth
½ pound fresh mushrooms, diced
¼ cup flour
1 teaspoon salt
¼ teaspoon pepper
1 cup half & half, scalded
½ cup white wine
2 tablespoons cream
1 egg yolk
8 pork sausage links, cooked
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Directions: |
Directions:Thaw 9 frozen patty shells or pastry sheets in refrigerator for 8 hours. (Use the other 3 for something else.) Brown seasoned thighs in butter in a large heavy skillet. Add broth; cover and simmer for 30 minutes, or until tender. Remove and cool. Simmer mushrooms in pan drippings about 3 minutes; then blend in flour and seasonings to make gravy. Add half & half and wine; cook until thick and smooth. Cool. Remove bones, skin and cartilage from thighs and stuff each with a cooked sausage link. (Use links that are slightly larger than an index finger.) Roll each patty shell flat (or cut sheet) into 6-inch squares. Place about 2 tablespoons gravy on center of pastry; then top with a thigh, fold pastry over chicken, allowing about half-inch overlap at seams. Place turnovers seam-side down on a baking pan with half-inch lip (like a jelly-roll pan.) Brush each turnover with a mixture made with the egg yolk and cream (a wash.) Roll the ninth patty shell and cut tiny shapes to decorate turnovers. Brush again with egg wash. Bake at 400° for 30 minutes. Reheat remaining gravy and serve with turnovers in separate bowl. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: These turnovers are surprisingly rich and filling, also surprisingly tedious to make. Removing the thigh bones without damaging the meat is a bit tricky, so, the first time you do this, you might want to cook a couple of spares for practice. These golden turnovers are as attractive to the eye as they are to the taste buds, so, when you have an appreciative audience, they can be worth the trouble.
We prepared these several times when we were in Long Island. New Yorkers, who pride themselves on being unimpressed, were impressed when they took a bite of these goodies.
For years, we flattened Pepperidge Farm puffed pastry shells to use for the pastry envelopes, but Pepperidge Farm has gotten smarter. They now supply their frozen puffed pastry in sheet form, but if your grocery doesn't carry the sheets, you can use the patty shells as described below.
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