Yes, I've made turnovers before. My motto is to take a good idea and run with it, so since the turnovers have been successful I'll be making more of them with different fillings. How can I resist with frozen puff pastry so cheap and so available. A turnover is a useful tool for using up leftovers. I can't wait for Thanksgiving so I can try one with turkey, stuffing and cranberry sauce!
1/2 red onion
3 Italian sausages
1T olive oil
2/3C grated Chipotle Jack cheese
6 square cut frozen puff pastry
Directions: Before starting on the filling, defrost the puff pastry.
Finely mince the onions and saute them in the olive oil over a medium heat. After they have become translucent, add the sausage after you have removed the casings. Your aim is to cook and break down the sausage as much as possible into a fine texture, so you won't have lumpy turnovers with lots of air pockets. Preheat the oven to 350 degrees and place one of the racks in the middle of the oven for more even heating.
When the sausage is fully cooked remove it from the pan and place it in a bowl to cool down. Set aside, then grate the cheese with a coarse grater until you have 2/3 cup. Add the cheese to the cooled sausage and stir. Place the squares of pastry dough on a non stick cookie sheet, or a regular sheet pan covered with parchment paper and start filling the squares by piling the sausage mixture in the center with 1 1/2" margins all around. Fold opposite corners together and press firmly around all edges. You may have to stretch the dough to accommodate the amount of filling as you pass it over the top of the filling.
After all edges are secure, fold them inward by 1/2" and start crimping the edges. I can't explain it, you'll just have to see it, or take the easy way out and just press fork tines along the edges to make sure the turnover edges are sealed. Dock the top of each turnover with fork tines, so steam can be released.
This photo is evidence that my edges were not as fully sealed as they should have been. "Do as I say, not as I do."