But does it really? No. No definitely not. And if it does, the wise decisions start to go downhill shortly after my first cup of coffee, because well, it’s Monday. And this particular Monday has followed an emotional week, so it’s really in for a good 1000 calorie meal here and there.
Perhaps a little splash of corn squeezin’s in the morning cup o’ jo? Aggressive Julia, Aggressive (and maybe borderline alcoholic?)
So I guess I’ll just stick to carb loading. Anywho, it’s about time we start prepping for the winter and put some meat on our bones, warm that shhhhhh up the all natural way. I ain’t got no funds for cashmere. And these days flannel is everywhere so I feel like an extra in a Wheres Waldo page and try to avoid that pattern as much as possible.
And so there is nothing like true warmth and comfort than fresh out of the oven bread. But how about we take it up a notch and stuff this bread with sausage, cheese, leeks a couple roasted chestnuts and some torn sage leaves? Yeah? yeah. And then braid it, because we fancy (huh).
You can find this recipe and its instructions on vogue.com as well, plus a little extra peek a boo on my life. Who doesn’t love digging up ones dirt anyways?
(kidding, no real dirt to be dug in this article, but go check it out any who)!
Two sheets of puff pastry dough. That are 9″x13″. Make sure to read the packaging on whichever puff pastry you choose to purchase, because sometimes they include two square sheets that when put together they measure about to be 10″ x 10″. OR you an make your own puff pastry dough. However, this is probably the only dough I actually don’t do homemade because of all the time and effort it takes. Though homemade results are absolutely the best, for quick painless ease, I go with store-bought 🙂
Chestnuts are totally optional. And if you choose to go this route you might try starting with this homemade chestnuts recipe here. And if you aren’t a fan of them nuts, I think toasted pecans would taste really great. OR you can skip the nuts all together. I like the crunchy texture they give however I realize not everyone is a fan.
The instructions for stuffing/rolling/braiding the dough are difficult to explain in writing so refer to the pictures 🙂
Don’t skip out on the egg wash! It definitely makes the bread so much prettier, do it.
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
Coarse Ground Pepper
First preheat your oven to 400 degrees, and set rack in middle position.
Next divide thawed puff pastry sheets into four equal parts, dividing lengthwise, set aside in fridge until ready to use.
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.
In same pan, with fat from meat, add your leeks and saute for about 3-4 minutes.
Remove leeks and set aside.
In same pan add your chopped roasted chestnuts and heat for 1-2 minutes. Remove & Set aside.
Next take your thawed pastry sheets and line up on parchment paper on top of a a baking sheet.
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.
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.
Next begin to braid your dough. Start by securing all strands together at the top (do this by pinching dough).
Next begin to braid dough, by overlapping strands starting from left to right, and then right to left. Secure opposite end when finished braiding.
Take your egg wash and brush on top of dough. Sprinkle with sea salt & coarse pepper.
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)
Serve warm ** Also tastes great dipped in greek yogurt, sour cream, mustard, etc. Your favorite sauce!