Black Pepper-Chèvre Pastries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Black Pepper-Chèvre Pastries on Mixed Winter Greens With Cranberry-Port Vinaigrette and Candied Pecans Ingredients:
9 ounces goat cheese |
1 tablespoon cracked black pepper |
2 tablespoons fresh orange juice |
1 (17.3-ounce) package frozen puff pastry sheets, thawed |
1 egg yolk, lightly beaten |
Directions:
1. Stir together first 3 ingredients with a fork in a small bowl. Set aside.
2. Roll each pastry sheet into a 12- x 8-inch rectangle. Cut each sheet into 6 (4-inch) squares.
3. Spoon filling evenly into centers of squares. Brush edges of pastry with water. Fold each square of pastry into a triangle, gently pressing edges together with fingers. Place triangles on an ungreased baking sheet, and seal with a fork. Brush pastries with egg yolk.
4. Bake at 400° for 12 minutes or until golden. Serve immediately.
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