Sausage and apple turnovers

    1 hour 17 min

    These savoury sausage and apple turnovers are made with Parmesan and thyme flavoured pastry. They make a lovely change from traditional sausage rolls. Make the turnovers the day before and pop them in the oven half an hour before you're ready to serve.

    3 people made this

    Serves: 8 

    • 340g pork mince or Italian sausages, skin removed
    • 1 large apple, diced
    • salt
    • 1 egg
    • 1 egg yolk
    • 1 (640g) box shortcrust pastry (contains 2 x 320g sheets)
    • 20g finely grated Parmesan cheese, divided
    • 2 teaspoons thyme leaves, roughly chopped, divided
    • freshly ground pepper to taste

    Prep:35min  ›  Cook:17min  ›  Extra time:25min cooling  ›  Ready in:1hr17min 

    1. Heat a large pan over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
    2. Beat egg and egg yolk together in a small bowl to make egg wash.
    3. Preheat oven to 230 C / Gas 8. Line 2 baking trays with baking paper.
    4. Unroll pastry sheets onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme leaves over each sheet.
    5. Slice each sheet crosswise into 4 wedges. Add a generous scoop of filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pastry. Crimp edges with a fork and trim any excess dough. Arrange turnovers on the prepared baking trays. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over the turnovers. Season with pepper.
    6. Bake in the preheated oven until golden brown, rotating trays halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.

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