Pear, Leek and Gruyère Turnovers |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 8 |
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Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette. From Bon Appetit, March 2000. Cut pastry into smaller diameter circles if you prefer to serve as an appetizer. Or, save time and instead of cutting pastry into circles, cut into squares for triangle shaped turnovers. Be sure to stuff pastry to capacity or otherwise you are just eating puff pastry...you may want to double the filling recipe. Variation: use gouda or smoked gouda in place of gruyere and drizzle hot turnovers lightly with honey. Ingredients:
2 tablespoons butter |
1 1/2 cups chopped leeks |
6 -7 ounces pears, peeled, cored, chopped (1 pear, firm but ripe) |
1 1/2 teaspoons sugar |
3/4 cup packed grated gruyere cheese (about 3 ounces) |
1 1/2 tablespoons chopped fresh chives |
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets) |
1 egg, beaten to blend (for glaze) |
Directions:
1. Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes.
2. Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool.
3. Stir in cheese and chives. Set aside.
4. Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle.
5. Place leek mixture on half of each pastry round, dividing equally.
6. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.
7. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
8. Preheat oven to 400°F Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
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