Rustic ‘candies’ with potatoes and sausage are made with the egg-free magic dough, the same dough I use to make the savory apple and onion strudel. Only in this case we will double the quantities to prepare 8 servings and shape the puff pastry like a candy filled with potatoes and sausage.
But if you use creativity in the kitchen, you can fill the rustic ‘candies’ with other fillings, for example potatoes and vegetables, or mushrooms, legumes — anything your imagination inspires.
Now tie your apron and let’s start wrapping these surprise candies!!!
- Difficulty: Easy
- Cost: Low cost
- Portions: For 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- 2 1/8 cups all-purpose flour (00)
- 1/2 cup water
- 1 1/3 tbsp olive oil
- 2 tsp vinegar
- 1 tsp salt (level)
- 14 oz potatoes (boiled)
- 9 oz sausage
- 1 1/2 onion
- to taste olive oil
- 1 1/4 cup white wine
- 4 tbsp grated Parmesan
- to taste salt
- 1 pinch turmeric powder
- to taste sesame seeds
Preparation
Prepare the dough for the egg-free magic pastry by placing all the ingredients in a bowl. Knead them first in the bowl and then on the work surface until you obtain a smooth, homogeneous ball.
Let the dough rest in the oiled bowl, covered, placing it in the refrigerator for at least 1 hour.
Meanwhile prepare the filling by boiling the potatoes with their skins. When cooked, peel them, dice them and sauté them in a pan with a drizzle of olive oil, a pinch of salt and the finely chopped onion.
Remove the casing from the sausage, crumble it and brown it in another pan for a few minutes, then add a pinch of salt and deglaze with the wine. Turn off the heat after the wine has evaporated.
Combine the sausage with the potatoes in the pan, mix the two ingredients and sauté them for a few minutes over low heat.
Allow the filling to cool first, then mash the potatoes with the sausage using a fork and mix the mixture with grated Parmesan. Taste and, if necessary, add another pinch of salt.
Take the pastry and roll it out on the work surface with a rolling pin. Roll it as thin as you can.
Then cut out rectangles of about 6×8 in each and place 2 tablespoons of the filling in the center.
Close the candy by folding the side edges of the dough toward the center. This magic dough is very elastic and easy to handle.
Finish closing the candies by wrapping the ends, then trim the excess dough. Use the tines of a fork to press the dough and seal the edges.
Place the candies on an oiled baking tray and to give them a golden color brush them with a mixture of olive oil and turmeric.
Finish with a sprinkle of sesame seeds, or poppy seeds.
Preheat the oven and bake the rustic ‘candies’ at 356°F for 25 minutes, serve hot or cold.
