Warrior Loaf // Sausage, Leeks & Chestnut Stuffed Puff Pastry
Prep time: 
Cook time: 
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Serves: 4-6
  • Two, 9 x 13 inch puff pastry sheets, rolled out and thawed
  • 1 lb country sausage
  • 1 leek, sliced into rings and then cut in half (darker green stems removed)
  • ¼ cup chopped roasted chestnuts
  • 4 slices of provolone cheese, divided into 3 parts per slice (or about 1 cup shredded)
  • 4 fresh sage leaves, torn
  • Egg wash
  • Sea Salt
  • Coarse Ground Pepper
  1. First preheat your oven to 400 degrees, and set rack in middle position.
  2. Next divide thawed puff pastry sheets into four equal parts, dividing lengthwise, set aside in fridge until ready to use.
  3. In a medium skillet, over medium high heat, add your country sausage and cook until browned, breaking apart meat into smaller pieces. Remove, drain fat, leaving a little in the pan, and set meat aside.
  4. In same pan, with fat from meat, add your leeks and saute for about 3-4 minutes.
  5. Remove leeks and set aside.
  6. In same pan add your chopped roasted chestnuts and heat for 1-2 minutes. Remove & Set aside.
  7. Next take your thawed pastry sheets and line up on parchment paper on top of a a baking sheet.
  8. Evenly distribute your sausage, provolone cheese, leeks, chestnuts and torn sage leaves onto puff pastry sheets, being sure to leave a ¼" room of dough on edges (this will help prevent filling from falling out completely when rolling.
  9. Very carefully, starting from one long edge, tightly roll each sheet into a long strand. Secure and pinch ends and edges so that nothing falls apart when baking.
  10. Next begin to braid your dough. Start by securing all strands together at the top (do this by pinching dough).
  11. Next begin to braid dough, by overlapping strands starting from left to right, and then right to left. Secure opposite end when finished braiding.
  12. Take your egg wash and brush on top of dough. Sprinkle with sea salt & coarse pepper.
  13. Place in oven for about 38-40 minutes, being sure to rotate sheet half way through, for even browning. Remove when tops are a deep golden brown (but not burned)
  14. Serve warm ** Also tastes great dipped in greek yogurt, sour cream, mustard, etc. Your favorite sauce!
Recipe by My Lavender Blues at https://mylavenderblues.com/warrior-loaf-sausage-leeks-chestnut-stuffed-puff-pastry/