Every adventure. . .
. . . starts. . .
. . . with. . .
. . . good. . .
. . . fuel.
Savory TurnoversMakes 5 large spinach and 5 small prosciutto turnovers
- Pastry dough (homemade or store bought)
- 4 cups spinach
- 1/2 large yellow onion chopped
- 2 tbsp butter
- 1 small log of chévre (4oz)
- 1/2 cup chopped walnuts
- 5 fresh sage leaves
- 3 slices swiss cheese
- 5 slices prosciutto
- 1 egg
- 2 tbsp milk
- Freshly ground black pepper
Preheat the oven to 350 degrees. While the oven is heating, place 2 tbsp of butter into a saute pan on med/low heat and add the onions. Salt the onions slightly to help them begin to sweat. Once the onions become translucent, add the spinach and saute until just wilted. Season with salt and pepper and set aside.
On a floured surface, roll out your pastry dough. If you have the time, I highly suggest using homemade dough, it really takes these turnovers to a whole new level. I like to use this pastry recipe (just omit the sugar). Once your dough is rolled out, cut out five 6" circles and five 4" circles (I used inverted bowls as my guide for this). I chose to make them different sizes in relation to their respective fillings. The spinach is nice in a larger dose, while the prosciutto variation is perfect in small packages. If you can't squeeze out all of the shapes in the first go, you might have to collect the scraps and roll them out again. If you have to do this, make sure to give the dough a little time in the fridge in between.
When you have the circles cut, divide the spinach between the larger circles followed by the chévre and the walnuts. Then divide the prosciutto, Swiss, and sage between the small circles. Quickly whisk the egg and milk together and brush the egg wash on half of each circle along the edge. Fold over the top and press and crimp to seal. Brush the egg wash over the tops of the turnovers and prick with a fork. Bake on a parchment lined baking sheet for 20-30 minutes or until golden.
Cool on a wire rack and bring them along on your next picnic or walk in the woods!
*Last time in Recipes: Asparagus Soup