Puff Pastry Improv

A few months ago we ended up with a pile of puff-pastry dough scraps at work that I gladly brought home and threw in my freezer for later use. After nearly an entire quarter of lunches comprised of sandwiches or salads made from the same ingredients (the "salad" is really just a sandwich without bread), I decided it was high time that I make something else to take to school with me each day. Last week inspiration struck: Samosas! Granted, I don't think I've ever made an actual samosa, nor did I consult a recipe, so perhaps these are not samosas at all. I started by fine dicing or mincing a few carrots, parsnips, butterball potatoes, red onion, garlic, ginger, peppers from my canned pepper medley, frozen green beans, and celery tops (like parsley!). I sauteed everything in bacon grease, used the singer method to make a roux and then used a splash of water to make it saucy. I threw in some frozen corn and a cooked and chopped sage & garlic chicken sausage at the end. Each piece of puff-dough got a spoon full of this mixture and sealed shut with some egg wash. These baked at 350 degrees until they looked done, and oh man were they delicious! The perfect addition to a school lunch!