Slovensko-Americansko Sausage Turnovers

© Katherine Stetson

For 8-10 turnovers:

For the dough:

  • 2 ¼ cups unbleached flour
  • 1 ½ teaspoons sea salt
  • 1 stick unsalted butter, very cold, cubed
  • 1 large egg
  • 1/3 cup iced water
  • 1 tablespoon vinegar

For the filling:

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 pound smoked sausage or Kielbasa, crumbled
  • ½ cup shredded Jack cheese

For the egg wash:

  • 1 egg
  • 1 tablespoon water

In a food processor fitted with a steel blade, combine flour, salt and butter and pulse until mixture resembles course sand.  Add the egg, vinegar and iced water and continue to pulse until dough forms a ball and comes away from the sides of the bowl.  Pour contents onto a lightly floured board and knead lightly into a smooth ball.  Flatten dough and wrap in plastic wrap.  Allow to rest in the refrigerator for at least an hour.

Prepare the filling:

In a large skillet, heat oil and sauté onions until tender and lightly caramelized.  Add the sausage and mix well.  Remove mixture to a medium and cool complexly.  Combine meat mixture and cheese.

Assemble turnovers:

Preheat oven to 400.  Divide dough into two equal pieces.  Roll out dough to 1/8th inch thickness and cut out 6-inch circles (or other desired shape).  Place several spoons of filling into center of dough and fold over, crimping edges tightly.  Reseat turnover so that the seam is facing upward and brush lightly with egg wash.  Bake turnovers on a baking sheet lined with parchment paper for 25 minutes or until nicely browned.  Cool briefly on a rack and serve immediately.

Copyright © Katherine Stetson, all rights reserved.