Camp Whimsy: Turkey Meatball Spaghetti Sauce Part 2: Wrap it in puff pastry

August 13, 2009

Turkey Meatball Spaghetti Sauce Part 2: Wrap it in puff pastry

I know I've mentioned my frequent use of puff pastry before, in this post on palmiers and this one on apple strudel. The truth is that puff pastry is a no-brainer. Ready to use right out of the package, add some type of delicious filling and voila- yummy dinner, pastries, desserts. O.K., so here's what I did with the leftover turkey meatball spaghetti sauce from the night before.

I allowed the Pepperidge Farms frozen puff pastry to thaw on my counter for about 25-30 minutes. I mashed up the turkey meatballs in spaghetti sauce from the night before.

I lined a baking sheet with my bff parchment paper and placed the two sheets of puff pastry on the baking sheet. (That's right, I did just call parchment paper my bff, some girls have real people bff's, but my bff's are all kitchen tools). I spread the turkey sauce mixture down the middle of each sheet of puff pastry, leaving a border at the ends to seal.

I spread a nice layer of cheddar, mozzarella and parmesan cheeses over the turkey sauce.

Fold over one side of the puff pastry, sealing edge with a fork.

Fold over the other side and seal remaining edges with a fork.

Make a quick egg wash by beating an egg and a teaspoon or so of water together with a fork. Brush over pastries. Bake in preheated 425 degrees oven for 25-30 minutes.

Allow to cool for 5-10 minutes. Slice in rectangles or triangles and serve with a fresh green salad on the side.

This was a perfect way to use up my leftover turkey meatballs in spaghetti sauce. It is best to use a meat sauce that does not have too much liquid when preparing this type of dish. Bon appetit!

Posted at 07:16 AM in From My Kitchen | Permalink