1 tablespoon oil (I prefer coconut or grape seed oil)
1/3 cup onion, diced
1/3 cup red bell pepper, diced
1/3 cup tomatoes
3 cups fresh baby spinach, washed and dried
2 tablespoons fresh basil, finely chopped
1/3 cup shredded white cheddar cheese
1 package (22½ ounces) puff pastry
2 tablespoons water
1 large egg white, lightly beaten
Heat a large skillet to medium, add the cooking oil. Add the onions and bell peppers and cook for 2 minutes.
Then add the mushrooms and tomatoes and cook for another 2 minutes until the onions are golden brown.
Add the sausage and cook until the meat has browned. Add the spinach and allow it to cook until it wilts. Remove the pan from the heat and add the seasonings.
Cut the dough into 8 equal parts by cutting in half then into four equal parts. Spoon 1/8 of the sausage mixture into the middle, fold the pastry sheet in on each side like you were creating an envelope and before you fold the last side over, using a brush or the back of a fork, add some of the egg mixture to keep the folds closed then fold over the last side. Turn the pastry over and place on a baking sheet, prick each with a knife in the center to create vent holes. Continue this with the other 7 pieces.