Savory Turnovers with Chard, Apples and Hazelnuts
Yield: 18 small pastries
This recipe is:
These little crispy puffs are the perfect way to celebrate the late-season bounty of the Northwest. Tart apples, deep jade green chard and creamy goat cheese make such a succulent combination. You may substitute other dark leafy greens for the chard, but give them a little extra cooking time as needed. Also try adding diced, roasted winter squash to the filling for a spark of spicy color! Enjoy!
- 2 tablespoons vegetable oil Add to list
- 1 small yellow onion, peeled and chopped Add to list
- 2 tart apples, such as Honeycrisp or Pink Lady, cored and diced Add to list
- 1 tablespoon maple syrup Add to list
- 1 tablespoon cider vinegar Add to list
- 4 to 5 cups chopped chard Add to list
- 1/2 cup chopped hazelnuts Add to list
- 1/4 cup dried cranberries Add to list
- 6 ounces chèvre cheese, crumbled Add to list
- Salt and pepper to taste Add to list
- 1 egg Add to list
- 1 tablespoon water Add to list
- 1 package frozen puff pastry, thawed Add to list
In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat and sauté the onions for 3 to 4 minutes. Stir in the apples and cook for 2 minutes more, or until the apples are tender. Stir in the maple syrup and cider vinegar. Let sizzle until all liquid in the pan is reduced.
Remove the apple mixture and add the remaining oil to the pan. Over medium-high heat, stir-fry the chard until it is dark jade green and no liquid remains in the pan. Stir the chard into the apple mixture. Add the hazelnuts and cranberries and season the mixture with salt and pepper. Let cool completely then gently fold in the cheese.
In a small bowl, beat the egg well with the water, and set aside. (This is called an “egg wash” and is used in most pastry baking, not only to act as a sealing “glue,” but also to glaze the top during baking and give a glossy finish to the dish.)
Unfold each sheet of puff pastry and cut each into 9 squares (3x3). Very lightly brush the surface of each square with the egg wash (just enough to make it sticky, NOT wet!).
Place a scant tablespoon of filling in the center of each square and fold the edges over to form a triangle. Press down all around the filling to seal the edges well, and with a knife, trim up any uneven edges.
With the tip of your knife, cut a small slit in the top of each pastry to vent it during cooking. Brush the top of each turnover with a light coating of egg wash.
You may freeze these pastries at this time and cook them the day you wish to serve them, or you may cook them right away. To freeze, lay them in a single layer on a baking sheet and freeze solid. Then you may seal them in a freezer bag and store them until ready for use.
Preheat oven to 425° F.
To cook fresh pastries, bake for about 15 to 20 minutes, or until deep golden brown. To cook frozen pastries, bake for about 20 to 25 minutes, or until deep golden brown.
Recipe by, PCC Chef
Source: PCC Fresh, November 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.