ITALIAN SAUSAGE AND ONIONS IN PUFF PASTRY

Puff pastry seems to be a relative of the Middle Eastern phyllo dough.  References to puff pastry appear before the 17th century indicating a history that originated through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.  Traditionally, however, credit is given to the French painter and cook Claude Gelée, who lived in the 17th century, for the discovery.  The story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product.

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Italian sausage and onions in puff pastry
Italian sausage in puff pastry is a fun way to have all the flavors you enjoy in an italian sausage hoagie wrapped up in a little mini-package.
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. While puff pastry dough is thawing, saute onions in oil and cook sausage links thoroughly. Cut the sausage links into 1/2 inch slices and set aside.
  2. Roll out Puff Pastry on a lightly floured surface, into a 15'x15" piece. Cut pastry in 3" squares.
  3. Place a tablespoon of carmelized onions and one slice of sausage in the center of each square. Brush edges with water.
  4. Bring edges together to form a pouch, pinching the edges to seal. Brush with butter. Sprinkle with sea salt. Bake for 20 minutes until golden. Remove from oven. Serve with marinara sauce for dipping.
Recipe Notes

Recipe Notes Any type of sausage can be substituted for the Italian sausage and sautéed green peppers can be added for the authentic Italian sausage sub flavor. © Galley Chef All Rights Reserved

Split Pea Soup


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Split Pea Soup

Creamy without the cream, this split pea soup will satisfy any comfort food craving.

Course Soup
Cuisine Vegetarian

Prep Time 30 minutes
Cook Time 40 minutes

Servings


Ingredients

Course Soup
Cuisine Vegetarian

Prep Time 30 minutes
Cook Time 40 minutes

Servings


Ingredients


Instructions
  1. In a 4-quart stockpot on medium heat, sauté the onions, celery and garlic with the grapeseed oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes – 50 minutes, stirring often to keep the bottom of the pan from burning. Skim off the foam while cooking. Add the fresh oregano and blend with an emulsion blender to a creamy consistency. Taste for salt and pepper. Serve hot garnished with shaved parmigiano reggiano and a few splashes of Frank’s hot sauce.


Recipe Notes

The peas tend to settle to the bottom of the pan and burn so you have to watch it closely and stir often.