Potato & Sausage Pockets 

Adapted from a Martha Stewart recipe.
Serves 4
               
 2 tablespoons olive oil
 ¾ pound red potatoes, cut into 1/4-inch dice
 1 small onion, finely chopped
 ¼ pound sweet Italian-style turkey sausage, casings removed*
 ½ teaspoon dried thyme
 ½ teaspoon salt
 1 sheet frozen puff pastry, from standard package (17.3 ounces), thawed
 Flour
 1large egg, lightly beaten
 
 1.   Preheat oven to 425°. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.  (You can do this step in advance and refrigerate overnight.)
 
 2.   Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.
 
 3.   Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.
To reheat, place frozen pockets on a cookie sheet. Bake in 425º preheated oven for 25 minutes.  Cover for with foil for the first 15 minutes. 
 

*In all honesty, these are a bit bland.  I tried two different types of turkey sausage.  A pork sausage might be better but I would probably go with a chicken apple sausage from Wholefoods if I were going to make it again. I think a hot sausage would be overwhelming. I actually think it would be really good with the sloppy joes from Leslie’s “Sloppy Joe Bake” recipe as the filling.  I would probably add in an extra handful of brown sugar to sweeten them a bit for this recipe.