Artichoke Turnovers
- 4 tablespoons unsalted butter
- 1 large shallot, minced
- 3 small cloves garlic, minced
- 1/2 cup dry white win
- 1/2 cup whole milk, warmed
- 1/2 cup low sodium chicken stock, warmed
- 1 pinch coarse salt and freshly ground pepper
- 1 pinch cayenne pepper
- 1 pound frozen artichoke hearts, thawed and chopped
- 1/2 cup finely grated parmesan cheese (1 oz)
- 1/2 cup finely grated pecorino romano cheese (1 oz)
- 1 tablespoon finely chopped fresh thyme
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon Dijon mustard
- 2 package frozen puff pastry, thawed (14 oz each)
- 1 large egg, beaten for egg wash
- Melt butter in small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Add wine and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to boil. Season with salt, pepper and cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat over to 400 degrees. Roll out puff pastry to a 1/8" thickness on a lightly floured surface. Cut into 40 3"x3" squares (you will have pastry left over).
- Arrange 1 tbs. artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, pressing to seal. Brush 1 corner of a triangle with egg wash and join it to the opposite point. Transfer to a parchment lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
- Unbaked turnovers can be frozen for up to 3 days.
unsalted butter, shallot, garlic, white win, milk, chicken stock, salt, cayenne pepper, hearts, parmesan cheese, pecorino romano cheese, thyme, lemon zest, mustard, pastry, egg
Taken from www.epicurious.com/recipes/member/views/artichoke-turnovers-57264b9cfb469991133ff47d (may not work)