Sunday, April 1, 2012
3 T olive oil
4-5 small red potatoes, cut into 1/4-inch dice
1/4 c onion, chopped
1/2 package sweet Italian sausage
1/2 tsp salt
1/2 tsp pepper
2 sheets frozen puff pastry, thawed
Preheat oven to 425 degrees. Heat oil in large sauce pan, add potatoes and cook, stirring often, until tender, about 10 minutes. Stir in onion and sausage, breaking up sausage as it cooks. Continue cooking until meat is no longer pink, about 5 minutes more. Add salt & pepper, remove from heat.
Please puff pastry on a lightly floured surface, unfold, and cut into 4 sections. Place on heaping spoonful of mixture onto each section. Fold over one corner to make a triangle, press edges to seal. Repeat until you have 8 pockets.
Spray non-stick cooking spray on cookie sheet, place pockets on the sheet. Beat the egg slightly then brush lightly on top of each pocket. Bake until golden brown, 20 minutes.
I adapted this recipe from one that I found on Martha Stewart. It was fast and easy. The kids really liked them. I was thinking next time I might add some olives and oregano seasoning just to change it up. Puff pastry is easy to work with and very versatile. You could even fill them up with pie filling or cheese.