Artichoke-Parmesan Turnovers |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From Vegetarian Times, May/June 2006. Ingredients:
1 granny smith apple |
1 cup mayonnaise |
1 teaspoon apple cider vinegar |
1 (17 1/3 ounce) package frozen puff pastry, thawed |
1 (15 ounce) can artichoke hearts, rinsed and drained |
3 ounces low-fat cream cheese |
1/2 cup grated parmesan cheese |
1 shallot, quartered |
1 1/2 teaspoons lemon zest |
1 egg, lightly beaten |
Directions:
1. ROASTED APPLE AIOLI: Preheat oven to 350°F Bake apple in a foil covered dish for 30 minutes or until soft. Remove core and scoop out flesh. Mash with mayo and vinegar.
2. TURNOVERS: Preheat oven to 350°F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
3. Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
4. Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
5. Place on a greased baking sheet. Brush each turnover with beaten egg.
6. Bake for 15 minutes or until golden.
7. Serve with aioli.
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