oyster sausage turnover
This recipe is from Savannah Seasons, by Elizabeth Terry, Doubleday Publishing, 1996. She is Chef at Elizabeth on 37th in Savannah, Georgia.

Yield: 16 hors d'oeuvres

• 1 package puff pastry, cut into 16 squares
• 1 pound spicy bulk Italian sausage
• 1 cup onion, peeled and minced
• 1 pint oysters, drained well
• 3 ounces sharp cheddar cheese, grated
• 3 ounces mozzarella cheese, grated

Preheat the oven to 425°F.

In a large skillet over high heat, sauté the sausage and onion, stirring to break up the sausage. When the sausage is lightly browned, add the oysters, stir once and immediately spoon the mixture into a sieve and drain well. Discard the fat. Place in a bowl and toss in the cheese. Cool.

Place the 16 pastry squares on buttered baking sheets and spoon the oyster-sausage mixture in the center of the pastry. Fold each circle in half and crimp the edges with a fork to close. Bake 10 minutes until golden and crisp. Serve warm.