Banger Turnover, Tomato Chutney, Guacamole

Banger Turnover, Tomato Chutney, Guacamole

Yield: 4 People
Prep Time: 20 Minutes
Cook Time: 40 Minutes


2 Links Italian Sausage (or one to your preference) - Medium size pan over medium heat with 2 tbsp vegetable oil.Sear all sides of sausage till golden brown, remove from heat.

Puff Pastry and Onions:
1 Sheet (12”x8”) Frozen Puff Pastry (or Fresh) - Thawed
1 White Onion - Peeled and Julienned
4 Cloves Garlic - Minced
3 tbsp Sherry Cooking Wine

1 Avocado (ripe) - Seeded and flesh scooped in a medium bowl
1/4 cup Fresh Cilantro - Washed and roughly chopped
2 Garlic Cloves - Root removed, Crushed with knife
1/4 of a Shallot - Remove peel, Roughly chopped
1 1/2 tbsp Lemon Juice
3 tbsp of Vegetable Oil


Tomato Chutney:
1 Pint Cherry Tomatoes - Washed and cut in half
2 tbsp Sugar
3 tbsp Sherry Vinegar
1/4 cup Water


Preheat oven to 425 fahrenheit
In a medium size pan add 3 tbsp of vegetable oil and place over medium-low heat. When pan is hot add the onions and cook until golden brown, 25-30 minutes. Reduce temperature to low. If you see the onions drying out add more oil, or water. Add minced garlic 20 minutes in. Deglaze with sherry cooking wine. Cook wine out, 3-5 minutes. Season with salt to taste and remove from heat to cool.
In a medium size bowl, add avocado halves and mash with a fork. Add cilantro, garlic, shallot, lemon juice and vegetable oil. Season with salt and pepper to taste. Mix
Tomato Chutney:
In a small pot, add the cherry tomatoes, sugar, sherry vinegar and water. Place on stove top and cook over medium-low heat for 15-20 minutes or until the tomatoes are completely broken down. Stir every couple of minutes. Remove from stove top and place in a blender, blend until smooth. Add some oil if you want to smooth out the texture. Season with salt to taste.
Assembly and Finish:
Lay the puff pastry sheet on a lightly floured surface, cut in half length wise. Lay the seared sausage down the middle of one half sheet. Add the onions over top, fold over the sides of the puff pastry to completely cover the sausage, and remove excess by cutting off. Repeat for second sausage. When both are complete, place sausage on baking sheet tray lined with parchment paper. Place in the oven and cook for 25-30 minutes or until pastry is golden brown. Remove from oven when finished and let cool for 5 minutes.
On a plate lay a bed of the tomato chutney down.
Cut the sausage turnover in half and place on top of the tomato chutney. Garnish with guacamole. Serve right away.