Recipe: Oyster and Sausage Turnovers with Apple Horseradish Sauce (Bon Appetit 1992)

ELIZABETH ON 37TH OYSTER AND SAUSAGE TURNOVERS WITH APPLE HORSERADISH SAUCE
From Elizabeth Terry, chef and owner of Elizabeth on 37th in Savannah, Georgia.

FOR THE SAUCE:
1 cup sour cream
1 tart green apple (such as Granny Smith), peeled, cut into quarters, grated
2 tablespoons minced fresh chives or green onion
2 tablespoons minced fresh Italian parsley
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
Dash cayenne pepper
FOR THE TURNOVERS:
1/2 pound hot italian sausage, casings removed, crumbled
1 cup finely chopped onion
1/2 pint shucked oysters, drained
1/4 cup grated Swiss cheese
1/4 cup grated mozzarella cheese
1 (14 ounce) package frozen puff pastry sheets (2 sheets), thawed

TO PREPARE THE SAUCE:
Combine all ingredients for the sauce in a bowl. Chill until ready to serve. (Can be prepared 6 hours ahead. Cover and Chill).

TO PREPARE THE TURNOVERS:
Cook sausage and onion in a heavy medium skillet over medium-high heat until golden brown, breaking up sausage with fork, about 9 minutes.

Add oysters to skillet and saut until edges curl, about 3 minutes.

Remove from heat and drain off all liquid. Stir in cheeses. Cool completely.

Preheat oven to 400 degrees F. Butter a heavy cooking sheet.

Roll out the pastry sheets on a lightly floured surface to a 12-inch square. Cut out four 6-inch rounds from each pastry sheet. Place 1/4 cup filling in center of each round. Fold pastry in half over filing. Brush edges lightly with water and press with tines of fork to seal. Place turnovers on the prepared cookie sheet.

Bake until puffed and golden, about 20 minutes.

Serve, passing sauce separately.

Adapted from source: Bon Appetit magazine, November 1992