The Edmontonian: A Rustic Comfort

Alright, let’s talk about the Edmontonian. It’s more than just a dish; it’s a *feeling*. It’s the comforting warmth of a rainy afternoon, a little bit of nostalgia, and a whole lot of deliciousness. It all started in the early 1980s, a simple, slightly messy affair in a small Edmontonian pub, and it’s been evolving ever since. The original recipe was a bit… rustic, really. We’re talking about a thick, savory, and slightly sweet sausage filling, nestled in a flaky, buttery pastry. It’s a little bit of everything you crave – sausage, apples, and a hint of spice. I’ve been making this for decades, and it’s become a cornerstone of my culinary repertoire. It’s a dish that speaks of simpler times and the joy of good food.

Yields: Approximately 6-8 servings

1. Ingredients:
   • 1 lb Italian Sausage (sweet or mild, your preference)
   • 1 tbsp Olive Oil
   • 1 Large Onion, finely chopped
   • 2 cloves Garlic, minced
   • 1 lb Apples (Granny Smith or Honeycrisp are ideal), peeled, cored, and diced
   • 1/2 cup Dry Red Wine (a Pinot Noir works beautifully)
   • 1/2 cup Chicken Broth
   • 1 tbsp Paprika (smoked paprika adds a lovely depth)
   • 1 tsp Cinnamon
   • 1/2 tsp Nutmeg
   • 1/4 tsp Cayenne Pepper (optional, for a little heat)
   • 2 tbsp Butter, cold and cubed
   • 1 lb Puff Pastry, thawed
   • 1/4 cup Chopped Fresh Parsley
   • Salt and Pepper to taste
2. Instructions:
   • Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
   • Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
   • Add diced apples and cook for about 5 minutes, stirring occasionally.
   • Pour in red wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
   • Add chicken broth, paprika, cinnamon, nutmeg, and cayenne pepper (if using). Bring to a simmer. Simmer for 10-15 minutes, or until the apples are tender.
   • Meanwhile, prepare the pastry. On a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness.
   • Slice the pastry into 8 equal squares.
   • Place a spoonful of sausage filling in the center of each square.
   • Carefully wrap each square with a pastry square, pinching the edges to seal.
   • Arrange the wrapped pastries in a baking dish.
   • Dot the top with cubed butter and parsley.
   • Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and puffed.
   • Let cool slightly before serving. Serve warm, ideally with a dollop of sour cream or a drizzle of honey.