The savory strudel with turnip greens and sausage is a rustic and extremely simple recipe, perfect when you need a tasty dish to bring to the table without complications. The ready-made puff pastry encloses a rich and flavorful filling: the turnip greens sautéed in a pan with garlic and oil, combined with the browned sausage, create an irresistible contrast between softness and crispness.
It’s a practical idea for a holiday appetizer, but also a great last-minute dinner saver: it can be prepared in just a few steps, it fills the kitchen with aroma, and it always wins everyone over at first taste. Personally, I love serving it still warm, when the pastry is fragrant and the filling releases its full flavor.
Ready to prepare a simple, quick, and delicious savory strudel? Follow my recipe!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
Ingredients
- 1 roll puff pastry
- 8.8 oz turnip greens
- 1 potato
- 1 sausage
- 1 clove garlic
- chili pepper (to taste)
- 1 egg
- extra virgin olive oil
- salt
- sesame seeds (or mixed, to taste)
Tools
- Baking tray
- Pan
- Pot
- Colander
- Bowl
Preparation
Wash and peel the potato, boil it in water or cook it in the microwave. Transfer it to a bowl and mash it with a fork.
Peel the sausage, crumble it, and brown it in a pan (without adding oil). Once ready, transfer it to a plate, removing the remaining fat in the pan, and set it aside.
Clean and wash the turnip greens. Boil them for about 7 minutes in salted boiling water, drain, and chop them coarsely.
Sauté them in a pan for a few minutes with a drizzle of oil, a clove of garlic, and a pinch of chili pepper to taste (1). Adjust the salt, then turn off the heat and let them cool.
Open the puff pastry and divide it into 3 parts without cutting it. Place the boiled potato, turnip greens, and sausage in the central part (2).
Close the pastry, sealing the ends well and making some holes on the surface to let the steam out. You can close it as I did, creating many strips, or in the classic way.
Place the strudel on a baking tray, brush the surface with the beaten egg, and sprinkle with the seeds to taste (3).
Put the savory strudel in a ventilated oven at 365-375°F and bake it for about 30 minutes, or until the pastry is golden.
The savory strudel with turnip greens and sausage is ready, let it cool for a few minutes before serving, so you can cut it more easily.
Tips and Notes
You can substitute turnip greens with broccoli: in this case, boil the florets for 5-6 minutes, sauté them in a pan, and mash them slightly with a fork.
The potato is not indispensable, but it is useful for absorbing the excess liquid released by the turnip greens.
You can add provola or diced smoked cheese to the filling.
FAQ (Frequently Asked Questions)
Can I use frozen turnip greens?
I recommend, when in season, always using fresh vegetables, but in the absence of these, you can also use frozen ones.
Can I omit the sausage?
Yes, you can omit it altogether, or replace it with strips of speck or pancetta.
