Goat Cheese Turnovers Recipes

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.

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.

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.

Steps:

• Heat 2 tablespoons olive oil in medium skillet over medium heat. Add onion; saute 5 minutes. Mix in red peppers, cilantro, mint and cumin. Set aside. Cook potato in boiling salted water until tender, 15 minutes. Drain. Mash potato until smooth. Mix in red pepper mixture. Season with salt and pepper. Place 1 phyllo sheet on work surface. Brush with 1 1/2 teaspoons oil. Top with second phyllo sheet. Brush with 1 1/2 teaspoons oil. Cut stacked sheets crosswise into 4 strips, each about 4 inches wide. Spoon 1 rounded tablespoon potato filling in 1 corner of each strip. Top each with 1 rounded teaspoon goat cheese. Starting at filled corner of 1 strip, fold pastry over filling as for flag. Continue turning and folding as for flag, forming triangular package. Repeat with remaining pastry strips. Transfer pastries to baking sheet. Brush with oil. Repeat with remaining pastry sheets, 2 at a time, to form total of 16 pastries. Preheat oven to 350. Bake pastries until golden brown, about 12 minutes.

Steps:

• 1. Heat over to 400 degrees. Combine cream cheeese, goat cheese, parsley, lemon juice, lemon peel, salt and pepper in a large bowl. Gently fold in crab. 2. Whisk egg and cream in small bowl. 3. On lightly floured surface, roll half of puff pastry into a 15x12 inch rectangle (keep other half refrigerated). Cut into 20 (3 inch) squares. Place scant 1 Tbsp filling in center of each square; brush edges lightly with egg mixture. Fold into a triangle, enclosing filling; crimp edges with a fork. 4. Cut small steam vent in top of each turnover; brush tops lightly with egg mixture. Place on parchment paper-lined baking sheet. Repeat with remaining dough and filling. (Turnovers can be made to this point 1 month ahead. Freeze in single layer on baking sheet; store in freezer bags. Bake frozen adding 3 to 4 minutes to baking time.) 5. Bake 15 to 20 minutes or until golden brown. Serve warm.