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Artichoke Turnovers

A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.

  • prep: 30 mins
    total time: 2 hours 20 mins
  • servings: 10

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 large shallot, minced
  • 2 teaspoons minced garlic (from 3 small cloves)
  • 3 tablespoons all-purpose flour, plus more for surface
  • 1/2 cup dry white wine
  • 1/2 cup whole milk, warmed
  • 1/2 cup homemade or store-bought low-sodium chicken stock, warmed
  • Coarse salt and freshly ground pepper
  • Pinch of cayenne pepper
  • 1 pound frozen artichoke hearts, thawed and chopped (3 cups)
  • 1/2 cup finely grated Parmesan cheese (1 ounce)
  • 1/2 cup finely grated Pecorino Romano cheese (1 ounce)
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 packages (14 ounces each) frozen puff pastry, thawed
  • 1 large egg, lightly beaten for egg wash

Cook's Note

Unbaked turnovers can be frozen for up to 3 days.

Directions

  1. Step 1

    Melt butter in a 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 a boil. Season with 1 teaspoon salt, some pepper, and the 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.

  2. Step 2

    Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).

  3. Step 3

    Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of 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.

  4. Step 4

    Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

Source
Martha Stewart Living, December 2010

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