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Sausage and apple turnovers recipe

Sausage and apple turnovers recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Meat pie
  • Sausage pie

These savoury sausage and apple turnovers are made with Parmesan and thyme flavoured pastry. Make the turnovers the day before and pop them in the oven half an hour before you're ready to serve.

2 people made this

IngredientsServes: 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

MethodPrep: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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Silvesterbowle – New Year’s Eve Punch with Fruit

This is a simpler version of the New Year’s Eve punch and my personal favorite. It is lower in alcoholic content than the Silvesterpunsch (avoid those hangovers!) and very pleasant to drink.

Preparation Time: Very little, but best started one day in advance.

Portions: About 10 as specified, can be adjusted.


  • One 24 oz can or two smaller cans of canned fruit (strawberries, sliced peaches or pineapple chunks).
  • 750 ml bottle of white wine (preferably Riesling).
  • 750 ml bottle of champagne (not too dry).
  • Sugar.


  1. One day in advance: Put the canned fruit and the white wine into a large punch bowl. Keep in refrigerator until shortly before serving.
  2. When ready to serve, add chilled champagne to punch bowl.
  3. Add sugar, one tablespoon at a time, to taste.
  4. Ladle into punch glasses including pieces of fruit. Serve chilled and provide cocktail spears for the fruit pieces.

The quantities given above will be appropriate for about 3 to 4 persons. Multiply for larger parties.


  • Serving Size: 1 (114.9 g)
  • Calories 308.9
  • Total Fat - 25.5 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 63.4 mg
  • Sodium - 620.2 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.7 g
  • Protein - 15.1 g
  • Calcium - 353.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step 1

Brown and crumble sausage along with onion.

Step 2

Add chopped up apple, juice/sauce, and seasonings.

Step 3

Step 4

Prep phyllo dough: three sheets with melted butter brushed between, then sliced lengthwise with a pizza cutter.

Step 5

Drop 3T or a bit more of the filling on one end of a strip. Fold up in triangles like a flag. Brush top with more butter. This folding method helps keep the filling inside.

Sausage and Peppers Turnovers #WeekdaySupper

What I like most about sausage and peppers is that you never need to make it the same way. You can use country sausage, hot Italian sausage, pork, chicken, turkey, soy based sausage or meat combinations.
You can use bell peppers in red, green, yellow or orange. Banana peppers, jalapenos so many choices and combos. Onions. No onions. White, red or yellow onions.
Serve it over rice, pasta, polenta top a pizza with it or make it like I did tonight as a crescent roll turnover.
Light flaky crust works so well with crumbled sausage and peppers with onions. Fast and easy, perfect for a Weekday Supper.

Sausage and Peppers Turnovers
The amount and kind of seasoning you use will depend on the type of sausage.

Fry sausage, peppers, onions and garlic in oil. Season with basil and Worcestershire as needed.
Unroll crescent rolls and lay 2 triangles together to form a square.
Add filling and bring corners to the center. Press gently to close.

Bake according to package directions. Average 350 ° for 15 minutes and golden brown.

Sausage and Cheese Turnovers

Toss the rolling pin and open a can of refrigerated biscuits. Stuff 'em with this sausage-cheese mixture, and presto-supper in a flash!

What You'll Need

  • 1 / 2 pound mild Italian sausage
  • 1 / 4 teaspoon dried Italian seasoning
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 (10-ounce) can refrigerated flaky biscuits
  • 1 large egg, beaten
  • 1 tablespoon grated Parmesan cheese

What to Do

  1. Remove and discard casings from sausage. Brown sausage in a large skillet, stirring until it crumbles and is not longer pink. Drain in a colander, discarding drippings. Place sausage in a medium bowl. Stir in Italian seasoning, mushrooms, and mozzarella cheese set aside.
  2. Preheat the oven to 350 degrees. Press each biscuit into a 5-inch circle. Spoon meat mixture evenly onto each circle. Moisten edges with beaten egg, fold half, and press edges together with a fork to seal.
  3. Brush turnovers with beaten egg sprinkle with Parmesasn cheese. Place on a lightly greased baking sheet. Bakes 10 minutes or until golden.

Pork sausage and apple turnovers

Simmer the pork sausages for 3 minutes drain and cool. Cut into dices the same size as the ham and pan fry them both in a little oil until browned.

Mix the apple, currants and lemon juice to stop the apple from browning.

Cut 4 rounds from the pastry, 15cms in diameter, and spoon equal amounts of the sausage and ham mixture onto one half of the pastry rounds sprinkle with the drained apple mixture. Break some mint over the apple and season with the pepper to taste.

Brush the edges of the pastry with the beaten egg and fold the bare pastry half over the filling. Crimp the edges with a fork or finger and thumb. Brush the top of the pastry with beaten egg and cut 2 to 3 slits into the top to allow the steam to escape during cooking.

Cook on a greased baking tray at 200°C for 15 minutes and then reduce the heat to 180°C and cook for 15 minutes. Brush the turnovers with beaten egg when you turn the oven down to 180°C. It is important that the oven be preheated and hot so as to get the pastry cooking otherwise, the butter/shortening will melt and the pastry will not crisp. Serve on their own, when cooled a little, or with cooked vegies of your choice.

How I made these Apple Turnovers

  • Peel, quarter and core the apples. Chop them into small pieces (picture 1)
  • Place the chopped apple into a small saucepan and add the cinnamon, nutmeg, cornflour and sweetener (picture 2), stir to coat the apple pieces then add the water.
  • Cook over a medium heat, stirring often, until the apples have slightly softened and are coated in a thickish cinnamon syrup (picture 3).
  • I like to mash about half of the apple mixture with a fork and leave the other half chunky! That gives the turnovers texture.
  • Halve the tortillas by cutting with a sharp knife (picture 4). You will have 8 semicircles of tortilla.
  • Brush the inside edge of the tortilla semicircle with egg (picture 5).
  • Place a dessert spoon of the apple mixture on one half of the tortilla (picture 6).
  • Don't be tempted to overfill as the filling will leak out when baking.
  • Fold the tortilla so that the apple is encased and brush with egg wash (picture 7).
  • Seal around the edges by pressing hard with a fork. The egg wash around the inside of the turnover will help with sealing the two bits together.
  • Place on a non stick baking tray (picture 9) & bake in the oven for 10 - 12 minutes or until golden brown.
  • Remove from the oven and place on a wire rack to cool before drizzling with the glaze.
  • Be careful when making the glaze not to use too much water. Place the icing sugar / powdered sugar into a small bowl and add ¼ teaspoon of water to start off. Add a little more bit by bit till you get the right consistency.

Sausage & Pepper Turnovers:

If you can’t find ground Italian sausage for this recipe you could use cooked sausage chopped into bite-sized pieces instead. The sausage meat can be quite greasy so you’ll want to drain the grease out of the frying pan before adding the rest of the ingredients.

  • 1 pound ground Italian sausage
  • ¼ cup red onion, diced
  • ⅓ cup red pepper, diced
  • ⅓ cup green pepper, diced
  • 1 tsp dried basil
  • ½ cup chunky salsa
  • 1 can (8 crescents) Pillsbury Original Crescents
  1. Heat oven to 375°F.
  2. In a large nonstick skillet, cook sausage until thoroughly cooked. Drain grease.
  3. Add onion, peppers, basil and salsa over medium heat for 5 minutes.
  4. Remove from heat and set aside.
  5. Unroll dough separate into 8 triangles and place on an ungreased baking pan.
  6. Place a spoonful of filling mixture onto each triangle and fold each of the 3 points into the centre over top of the filling. Pinch the points together to seal.
  7. Bake 10-12 minutes.

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How to Make Easy Vegan Apple Turnovers

Holy crap. If you are looking for an ultra-comforting, easy, vegan dessert recipe, here you go! I make these vegan apple turnovers with store-bought puff pastry, fill them with a sugary, buttery, cinnamon apple filling, and glaze them with a simple icing. These turnovers are ridiculously indulgent!

Only 11 ingredients and simple kitchen techniques are required to make these!

I love this apple turnover recipe, not only because they’re delicious, but because I make them using pretty basic ingredients. The methods to make these are also nothing out of the ordinary. Seriously, no crazy kitchen skills are required to make these, despite how elegant they look.

First of all, I use store-bought puff pastry for the base of my turnovers. Some people may call that cheating. I call it working smarter, not harder, during the holidays, haha. But hey, by all means, make homemade vegan puff pastry if you’d like. I can not stop you!

Then I roll the puff pastry dough out a tad and scoop on top a super easy apple filling. I make the filling by tossing together diced red apples, lemon juice, brown sugar, cinnamon, salt, flour, and vegan butter. The butter and flour create a creamy texture around the apples, making an apple pie filling feel once baked.

Next, I fold and seal the dough over the filling to create triangular-shaped pastries and bake them until golden brown and perfectly flaky. I then allow them to cool completely and drizzle over a simple icing. I’m telling you, these vegan apple turnovers truly are not rocket science to put together!

These vegan apple turnovers are sweet, tart, buttery, creamy, and flaky.

Think apple pie, but with a much more delicious crust. I 100% prefer puff pastry over a classic pie crust. The pastry is exceptionally flaky, with subtle layers, similar to a croissant. The apple filling is creamy and slightly sticky, just like a traditional apple pie filling. And, of course, the turnovers are sweet, but they’re not overwhelmingly sweet—the butteriness and tartness balance out the sugar perfectly. Plus, these are basically handheld pies, making them way more fun than a slice of pie!

So, if you’re looking for an easy crowd-pleasing dessert or a comforting breakfast on the go, give these vegan apple turnovers a try! I am confident you will be pleased. If you need another delicious sweet treat that is perfect for the holidays, then check out this Caramel Apple Popcorn recipe. It’s delicious, easy, and it just so happens to be on the healthier side.

If you make these turnovers, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Pork and apples have been a favorite combination throughout Europe and the Americas for centuries, if not longer. A simple one-dish meal is baked in the oven to tenderize the meat and the apples while combining flavors into a flavorful gravy that is soaked up by the onions. Use hearty apples such as Mutsu or Honeycrisp so the slices retain shape while cooking.

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