Goat Cheese Turnovers Food

GOAT CHEESE AND SPINACH TURNOVERS

Steps:

• Heat oil in large skillet over medium heat. Add onion and garlic and.
• saute 5 minutes. Increase heat to high. Add spinach and saute until.
• wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
• Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
• taste with salt and pepper. Place 1 phyllo sheet down. Cut.
• lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
• at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
• form a triangle. Repeat, folding up length of pastry. Brush.
• with butter. Repeat with remaining pastry,butter and filling. Transfer.
• to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
• till golden, about 12 minutes. Cool slightly and serve.

GOAT CHEESE TURNOVERS WITH TOMATO COULIS AND BASIL PUREE

Steps:

• For the Tomato Coulis: In a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
• Add garlic and cook for 1 minute longer before adding the tomatoes.
• Stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
• Serve warm with hot turnovers and basil puree.
• For the Basil Puree: Combine all ingredients in a blender and puree.
• Transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
• Bring to room temperature before serving with Goat Cheese Turnovers with Tomato Coulis.
• For the Goat Cheese Turnovers: In a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
• Set aside to cool.
• In a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
• Stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
• On a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
• Using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
• Mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
• Using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
• In a small bowl, lightly whisk the egg.
• Using a pastry brush, brush the edges of the pastry with the egg.
• Fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
• Lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
• Preheat oven to 400 degrees F.
• When ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
• Serve warm or hot with warm Tomato Coulis and drizzle with Basil Puree.

GUAVA CHEESE TURNOVERS (GUAVA PASTELILLOS)

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares.
• Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go.
• Bake for 20 minutes or until golden brown and puffy.
• While the turnovers are baking, mix the confectioners' sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside.
• Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature.

SMOKED HAM AND GOAT CHEESE TURNOVERS

Steps:

• Using a round pastry cutter, cut the pastry into 2-inch rounds. Roll the remaining scrap into a ball and roll out with a rolling pin into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used up all of the pastry. As you cut the pastry, place it on a cookie sheet lined with waxed paper and refrigerate it until the filling has been made.
• For the filling, put the remaining ingredients, except the egg wash, into a food processor and pulse for 1 to 2 minutes to combine well. Scrape the sides of the bowl carefull with a rubber spatula and pulse again briefly.
• Heat a deep fat fryer to 365 degrees.
• Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the ham filling in the center of the round and fold the dough in half to create a dumpling. Continue to fill the pastry in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper-lined cookie sheet, brush the tops with the remaining egg wash, and deep fry in batches for several minutes until rich golden brown. Drain on paper towels and serve immediately.

GOAT CHEESE, LEMON, AND CHIVE TURNOVERS

Steps:

• Position rack in the center of the oven and heat to 400 degrees.
• In a medium bowl, mash goat cheese with a fork. Add chives, onion, lemon zest, 1/2 teaspoons kosher salt, and 1/4 teaspoons pepper. Stir until well combined.
• On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12" square. Cut the dough into 9 squares. Put equal of the filling (about 1 tbsp.) onto the center of each square Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crump and seal the edges of the turnover., Repeat this process with the other dough squares.
• Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over. Let them cool on a rack for a few minutes and serve warm.
• May be filled and shaped up to 2 hours ahead. Cover tightly with plastic wrap or brush with melted butter before refrigerating.