Drôme Caillette Turnovers

Ingredients:

• 1 lb Pork shoulder, cubed
• 1/2 lb Pork liver, cubed
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1/2 cup Bread crumbs
• 1/2 cup Milk
• 2 Eggs
• 2 tbsp Olive oil
• 2 tbsp Parsley, finely chopped
• 1/2 tbsp Thyme, finely chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 pkg Puff pastry, thawed

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pork, liver, onion, garlic, bread crumbs, milk, eggs, olive oil, parsley, thyme, salt, and black pepper.
3. Roll out the puff pastry on a floured surface and cut into squares. Spoon a tablespoon of the pork mixture in the center of each square.
4. Fold the pastry over the filling into a triangle, pressing the edges together with a fork to seal. Repeat with remaining squares and filling.
5. Place the turnovers on the prepared baking sheet and bake for 20 minutes, or until golden brown and crispy.
6. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions:

Drôme caillette turnovers are a perfect appetizer or snack that can be served hot or cold. For an added touch of freshness, serve with a side of mixed greens and a drizzle of balsamic vinaigrette.

Verdict:

These turnovers are the ultimate savory treat, combining the rich and meaty flavor of pork with the flaky and buttery crust of puff pastry. The addition of herbs and other seasonings makes these turnovers are a real crowd-pleaser that will surely impress your guests!