Linguiça and Ricotta Turnover

Name: Linguiça and Ricotta Turnover
Yield: 8
Ingredients: 400 g of puff pastry; 1 tablespoon of olive oil; 1 chopped onion; 400 g of fresh linguiça; 100 ml of dry white wine; 2 chopped tomatoes, seeds removed; 250 g of ricotta cheese crumbled; 1 egg white; 1 egg yolk; 2 tablespoons of milk; Chopped parsley to taste; Salt and pepper to taste

1
400 g of puff pastry
2
1 tablespoon of olive oil
3
1 chopped onion
4
400 g of fresh linguiça
5
100 ml of dry white wine
6
2 chopped tomatoes, seeds removed
7
250 g of ricotta cheese crumbled
8
1 egg white
9
1 egg yolk
10
2 tablespoons of milk
11
Chopped parsley to taste
12
Salt and pepper to taste

Ingredients

1
400 g of puff pastry
2
1 tablespoon of olive oil
3
1 chopped onion
4
400 g of fresh linguiça
5
100 ml of dry white wine
6
2 chopped tomatoes, seeds removed
7
250 g of ricotta cheese crumbled
8
1 egg white
9
1 egg yolk
10
2 tablespoons of milk
11
Chopped parsley to taste
12
Salt and pepper to taste

Directions

1
Heat the olive oil in a pan and sauté the onion
2
Add the linguiça and fry for 5 minutes
3
Pour in the white wine and let it simmer
4
Add the tomato, salt, and pepper, and let it cook for 10 minutes over low heat
5
Remove from heat and mix in the ricotta cheese
6
Let it cool and spread it on the puff pastry
7
Close the turnover, brushing the edges with egg wash and pinching with a fork or fingers
8
Beat the egg yolk with milk and brush the turnover
9
Bake in a preheated oven at 220°C for 30 minutes or until golden brown.