Sausage and Spinach Pastry Squares with tomato arugula salad

This is adapted from Rachael Ray 365:No Repeats- A Year of Deliciously Different Dinners

1 lb italian chicken sausages, cut up (calls for bulk sweet Italian sausage)

1 small onion, chopped

4 tbsp of Dijon mustard

Zest and juice of a lemon

salt and pepper

10oz box of frozen spinach, defrosted

frozen puff pastry sheets, defrosted

1 cup shredded parmesan/romano/asiago blend (calls for parmigiano-reggiano)

1 bunch of arugula, washed and de-stemmed

1/2 pt grape tomatoes, cut in half

2 tbsp extra virgin olive oil

1 tsp poultry seasoning (didn’t have 6 leaves of fresh sage to chop)

1 tbsp red wine vinegar

Shallot, chopped

Directions

Preheat the oven to 400 degrees.

Cut the puff pastry sheets in half, making 4 rectangles and brush each with a tablespoon of Dijon mustard. Put the rectangles on a baking sheet (I lined mine with parchment paper) and put the whole sheet in the refrigerator.

Brown the sausages in 1 tbsp of the olive oil, making sure they’re broken into smaller pieces. Add the onions and cook for 5 minutes.

Squeeze the excess water out of the defrosted spinach and put it in a mixing bowl. Add the lemon zest and cheese and season with salt and pepper. Add the sausage to this mixture and stir.

Spread 1/4 of the mixture onto 1/2 each rectangle, fold the other half over and use a fork to crimp all of the edges. Then you’re supposed to cut 2, 1 inch long slits in the top of each, but I forgot.

No slits but, you get the idea.

Bake the squares for about 15 minutes or until golden brown and smelling so good that you can’t not eat them.

Put the halved tomatoes (crush a couple of them), chopped shallot, red wine vinegar, 1 tbsp of olive oil, and the red wine vinegar in a bowl. It calls for about 1/8 cup of chopped flat leaf parsley and I was a good sport and added it this time. Realizing again, that I hate parsley. If you like it, add it. Then take all of this mixture and put it on the arugula and there’s your salad!

Salad

3 responses to “Sausage and Spinach Pastry Squares with tomato arugula salad

  1. Pingback: Sunday. « runstoeat

  2. Pingback: Summer food | runstoeat

  3. Pingback: Growth Spurts | runstoeat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s