Pear, Walnuts, Cheese Turnovers
AuthorMabDifficultyBeginnerMake the chutney: Heat olive oil in a saucepan and once hot, add shallot, season with salt, and cook until softened.
Stir in pear, apple cider vinegar, and brown sugar. Cook until pears are tender, stirring occasionally, about 5-10 minutes.
Preheat oven to 425°F and prepare a parchment paper lined baking sheet.Roll out puff pastry sheets and cut each sheet into 4 squares (or as many turnovers as you're making).
In the middle of each square place cheese, a spoonful of chutney, and a small amount of the walnuts.
Folding diagonally, seal the pastry with hands or a fork and then brush with egg wash. Poke holes in the top so steam can escape. Repeat until you have used up the pastry.
Bake the pastries for 15-20 until the pastry is golden brown.
Adapted from Shared Appetite
Ingredients
Directions
Make the chutney: Heat olive oil in a saucepan and once hot, add shallot, season with salt, and cook until softened.
Stir in pear, apple cider vinegar, and brown sugar. Cook until pears are tender, stirring occasionally, about 5-10 minutes.
Preheat oven to 425°F and prepare a parchment paper lined baking sheet.Roll out puff pastry sheets and cut each sheet into 4 squares (or as many turnovers as you're making).
In the middle of each square place cheese, a spoonful of chutney, and a small amount of the walnuts.
Folding diagonally, seal the pastry with hands or a fork and then brush with egg wash. Poke holes in the top so steam can escape. Repeat until you have used up the pastry.
Bake the pastries for 15-20 until the pastry is golden brown.