Sweet & spicy appetizer duo
Sweet & spicy appetizer duo

Preparation time 45 minutes

Total time: 1 hour 5 minutes

Ingredients

Turkey breast and tomato confit turnovers

  1. ½ Vidalia onion, finely chopped
  2. 15 mL (1 tbsp.) olive oil
  3. 1 package (340 g) Compliments Gourmet Medley Tomatoes, diced
  4. 60 mL (¼ cup) maple syrup
  5. 240 g (8 oz.) Sensations by Compliments Provence Herb Cooked Turkey Breast
  6. 120 g (4 oz.) fresh mozzarella
  7. 8 phyllo pastry sheets, thawed
  8. 75 mL (⅓ cup) melted butter

Italian sausage pear and wild mushroom pastry cups

  1. 5 mL (tsp.) olive oil
  2. 1 package (170g [6oz.]) portobello mushrooms, chopped
  3. 3 shallots, finely chopped
  4. 60 mL (¼ cup) dry white wine
  5. 4 Prêts-à-cuire du Boucher Hot Italian European Sausages, casings removed
  6. 15 mL (tbsp.) mustard seeds
  7. 2 pears, diced
  8. To taste, salt and pepper
  9. 4 phyllo pastry sheets, thawed
  10. 45 mL (3 tbsp.) melted butter

Directions

Italian sausage, pear, and wild mushroom pastry cups

  1. Heat oil in a skillet over high heat and sauté the mushrooms and shallots for a few minutes.
  2. Add the white wine, sausage meat, mustard seeds, and pears. Stir together and cook over medium-high heat a few more minutes. Salt and pepper to taste and set aside in a mixing bowl.
  3. In the meantime, layer 4 phyllo sheets, brushing melted butter between each layer. Cut into 32 rectangles (8 rectangles x 4 rectangles). Line a mini-muffin tin with the phyllo rectangles to form phyllo cups.
  4. Fill each cup with about 15 mL (1 tbsp.) of filling (about 32 pastry cups).

Turkey breast and tomato confit turnovers

  1. Heat the oil in a large skillet over high heat and brown the onions.
  2. Add the tomatoes and maple syrup. Mix together. Reduce mixture over medium heat, stirring occasionally, until liquid has evaporated (about 10 minutes). Set aside.
  3. Cook the turkey in the same skillet for a few minutes. Add the turkey to the tomato mixture and then add the cheese. Season generously.
  4. To prepare the turnovers, layer 4 phyllo sheets, brushing melted butter between each layer. Cut into 16 rectangles (4 rectangles x 4 rectangles). Place 10 mL (2 tsp.) of filling onto each phyllo rectangle. Fold the pastry to form a triangle. Fold the overhanging piece of pastry over to seal the turnover. Brush again with melted butter to seal everything in. Repeat these steps with the remaining ingredients.
  5. Place the turnovers on a parchment-lined baking sheet.

Rosemary sauce

  1. Mix 125 mL (½ cup) of sour cream with 125 mL (½ cup) of plain yogurt.
  2. Add the finely chopped leaves of 4 sprigs of rosemary. Salt to taste.

Cooking and serving the appetizers

  1. Preheat the oven to 375°F (190°C).
  2. Bake the pastry cups and turnovers for about 20 minutes or until golden brown. Rotate the baking trays part way through baking so appetizers brown uniformly.
  3. Serve appetizers hot with the rosemary sauce.

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