Français
| Register    
Search

Advanced research

Sausage, Apple and Cheddar PlaitTheWorldWideGourmet.com

Flavors of Washington

Total time: 30 to 60 min

Preparation time: 20 minutes
Cooking time: 40 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

Energy:332.3 kcal

Proteins:12 g

Fats:24.1 g

Carbohydrate:16.8 g

Fibers:0.9 g

Sugar:2.3 g

Cholesterol:62.1 mg

Sodium:377.1 mg

Calcium:177.6 mg

SIMILAR RECIPES

  • Tomatoes Chinois

  • Shallot Quenelles with Chicken Liver Mousse

  • Cod Croquettes - Bolinhos de bacalhau

  • Tapenade

  • Tzatziki, cold cucumber and yogurt sauce

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

28

g

package frozen puff pastry, thawed

454

g

bulk pork or turkey sausage (uncooked sausage)

454

g

sharp cheddar cheese, shredded

2

large apples, peeled, cored and chopped

1

large yellow onion, chopped

187.5

ml

dried herb stuffing, store bought or homemade

2

eggs

15

ml

canola or corn oil

METHOD

  1. Preheat the oven to 400° F (200° C). Lightly butter a large baking sheet.
  2. Heat the oil in a large heavy skillet over medium-low heat. Add the sausage and onion, and sauté them until the sausage browns and the onions are translucent, about 10 minutes.
  3. Drain off the excess fat. Transfer the mixture to a large bowl, add the apples, cheese and stuffing and stir to combine well.
  4. Beat one of the eggs, add it to the sausage mixture, and stir to combine.
  5. On a lightly floured work surface, roll out each of the 2 pastry sheets to a 14 by 18" rectangle.
  6. Spoon half of the sausage filling lengthwise down the centre of each rectangle, starting 3 inches from the top and ending 3 inches from the bottom.
  7. Cut the pastry on either side of the sausage filling into diagonal strips about 1/2 inch wide. Fold the strips, alternately from each side over the filling to create a lattice or braid effect. Repeat the process with the second pastry sheet.
  8. Beat the remaining egg with a few drops of water. Brush the egg wash over both pastries. Place on prepared baking sheet and bake for 30 minutes, or until the pastries are puffed and golden brown. Serve hot.
..........
Permission by the Washington Apple Commission and adapted from Prairie Home Cooking (The Harvard Common Press, Boston 1999) by Judith Fertig.

CHEF'S NOTES

You could serve these flaky pastries in cocktail-sized portions or cut the rectangles into larger pieces for a brunch.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box