Stuffed Puffed Pastry

The great thing about this dish is that you can decide what you want to put inside it. I must thank Elisabeth for cooking for me the last night I was in Innsbruck, Austria. Using the same idea, she prepared a delicious treat that gave me energy for the next leg of my journey over seas. So have fun with what you prepare. Here is the recipe I came up with for the night. (Enough for two meals if your single, or for a family of four).

 

Ingredients:

Puffed Pastry sheet (buy these in the frozen section of your grocery store)

1 lb. Ground Turkey Breast (Jeannie O is my favorite)

1 onion

2 cloves garlic

Olive oil

Fresh basil chopped

Green beans (frozen is fine)

1 can Diced tomatoes (You will only use a bit of this so have a dish to save the rest)

Salt and pepper

Cheese (I didn’t have any in my fridge but I think it would have been nice to add).

 

Place oil in a skillet and heat. Chop onions and garlic and toss into hot oil. Allow to golden. Add turkey meat. As turkey is cooking, toss in half of your freshly chopped basil. Add salt and pepper. Cook thoroughly. 

While turkey is cooking take out the thawed puffed pastry. (If you are single you will only need to use one sheet, for a family use both that come in the pastry package). Place puffed pastry on a cookie sheet and fold out to full size. (I would use parchment paper on the bottom of the cookie sheet in case the ingredients boil over).  Take remainder of basil and sprinkle over the middle section of puffed pastry providing space on the ends to fold later. Then take green beans and layer on top of basil. Spoon diced tomatoes over green beans. When turkey is fully cooked spoon turkey and onion mix over the tomatoes. (Save extra turkey and onion mix in fridge to make a delicious soup the next day). Fold in the edges of the puffed pastry and then fold sides up and pinch to make something that looks similar to a calzone.

Place wrapped pastry in a 350* F oven for 15 to 20 minutes, or until puffed pastry is golden brown and cooked.  Serve on a plate and enjoy. I liked it with a glass of wine, but you decide.