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chicken sausage and goat cheese pastry

May 4, 2011

Two days later and I’m feeling more human than Monday.  A friend and I were discussing how a simple process like rebooting something seems to solve 78% of one’s technology problems. This made me wonder aloud why humans don’t have a reboot button. I could really use one of those. Shut down, wait 30 seconds and restart hopefully running faster than ever. Sadly that’s not so much in the cards, but I’m thinking a few low-key evenings and keeping dinner on the easy and quick side might be just what the doctor ordered.

When I saw this recipe in Cooking Light, it jumped out because the possibilities seemed endless. I don’t know why I don’t use pie dough for more savory dishes like this (especially given how much the KC household loves them a roasted cauliflower tart). This recipe can easily turn vegetarian by skipping the sausage and adding some more veggies. Throw in some Indian spices and a spiced yogurt and then we’re really cooking with oil . Like I said, infinite possibilities and did I mention it’s easy? Serve with a side salad and you have a great weeknight dinner.

chicken sausage and goat cheese pastry
adapted from April 2011 Cooking Light


  • Cooking spray
  • 2/3 cup diced, peeled red potatoes
  • 1/3 cup diced yellow onion
  • 2 (3.5-ounce) links hot chicken Italian sausage, casings removed
  • 3 cups bagged washed baby spinach
  • 2 tablespoons finely chopped fresh basil
  • 3 ounces crumbled goat cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/2 (14.1-ounce) package refrigerated pie dough


  1. Preheat oven to 400°.
  2. Heat a medium non-stick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add potatoes and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently.
  4. Add sausage; cook 4 minutes or until browned, stirring to crumble.
  5. Stir in spinach; cook 2 minutes or until spinach wilts.
  6. Stir in basil, salt, and crushed red pepper. Remove from heat.
  7. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle.
  8. Spoon about 1/2 cup potato/sausage/spinach mixture on half of each circle, leaving a 1/2-inch border. (I found myself using less than 1/2 cup for each–just eye it to see what the right amount will be.)
  9. Add about a heaping tbsp of goat cheese
  10. Fold dough over potato-sausage mixture bringing edges together at the top. Pinch to close.
  11. Place pastries on a baking sheet coated with cooking spray.
  12. Bake at 400° for 18 minutes or until golden brown.
  13. Let stand at least 5 minutes before serving.

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