Oyster and Sausage Turnovers with Apple Horseradish Sauce

By LRay

From Bon Appétit November 1992 page 108.

A delicious appetizer from Elizabeth Terry, chef and owner of Elizabeth on 37th in Savannah, Georgia.

Ingredients

• SAUCE
• 1 cup sour cream
• 1 tart green apple (such as Granny Smith), peeled, cut into quarters, grated
• 2 Tablespoons minced fresh chives or green onion
• 2 Tablespoons minced fresh Italian parsley
• 2 Tablespoons Mayonnaise
• 1 Tablespoon prepared horseradish
• Dash Cayenne Pepper
• TURNOVERS
• 1/2 Pound hot Italian sausage, casings removed, crumbled
• 1 cup finely chopped onion
• 1/2 pint shucked oysters, drained
• 1/4 cup grated Swiss cheese
• 1/4 cup grated mozzarella cheese
• 1 14-ounce package frozen puff pastry sheets (2 sheets), thawed

Details

Adapted from taste.com.au

Preparation

Step 1

FOR SAUCE: Combine all ingredients in bowl. Chill until ready to serve. (Can be prepared 6 hours ahead. Cover and Chill).


FOR TURNOVERS: Cook sausage and onion in heavy medium skillet over medium-high heat until golden brown, breaking up sausage with fork, about 9 minutes. Add oysters to skillet and sauté until edges curl, about 3 minutes. Remove from heat and drain off all liquid. Stir in cheeses. Cool completely.

Preheat oven to 400ºF. Butter heavy cooking sheet. Roll out every pastry sheet on lightly floured surface to 12-inch square. Cut out four 6 inch rounds from each pastry sheet. Place 1/4 cup filling in center of each round. Fold pastry in half over filing. Brush edges lightly with water and press with tines of fork to seal. Place turnovers on cookie sheet. Bake until puffed and golden, about 20 minutes. Serve, passing sauce separately.