Recipe Index

Ingredients

• knob butter
• 2 apples, peeled cored and cut into ½ in cubes
• 5½oz dulce de leche
• 1 tsp miso
• 5½oz veggie sausages (half a pack)
• 1–3 tsp gochujang (to taste)
• 1 tsp honey
• ¼ tsp dried chilli flakes (or to taste)
• 2 x 11¼ oz ready-rolled puff pastry sheet
• 1 free-range egg, beaten
• black sesame seeds

Method

1. Line two large baking trays with baking paper before you make the fillings.
2. Melt the knob of butter in a small pan over medium heat, fry the apple cubes gently for 3 to 4 minutes until slightly softened, then take them off the heat and cool them completely.
3. Whisk the dulce de leche with the miso until combined, fold the cooled apples through, and refrigerate the apple filling until it is fully cold.
4. Slit the veggie sausages lengthways, peel off their skins, and mix the sausage meat in a bowl with the gochujang, honey and chilli flakes, then chill that filling too.
5. Unroll the first pastry sheet on its paper and roll it slightly longer to a 9½x14¼ in rectangle, mark 3¼ in notches along both short sides, and slice it into 3 long strips.
6. Brush beaten egg along one long side and both short sides of each strip, place 7 small dollops of the sausage filling down each strip about ¾ in in from the edge and apart, brush egg between the dollops, and notch the edge between each pair of dollops.
7. Fold the pastry over the filling, crimp both ends and the long edge with a fork while keeping the cutting notches visible, then cut between the turnovers and crimp the cut edges to give 21 sausage turnovers.
8. Chill the sausage turnovers on a lined tray while you repeat the whole strip-and-fold process with the second pastry sheet and the miso apple filling, then chill those for 30 minutes.
9. Heat the oven to 400°F, brush all the turnovers with beaten egg, and sprinkle them with black sesame seeds.
10. Bake the turnovers for 20 to 25 minutes until golden brown all over, cool them on the tray for 5 minutes, then move them to a rack and serve warm or cold.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data