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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

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

Reviews (1)

249 Ratings
  • 5 star values: 81
  • 4 star values: 68
  • 3 star values: 57
  • 2 star values: 35
  • 1 star values: 8
Rating: 5 stars
02/26/2018
I decided on this recipe last minute for a small dinner party I was throwing. It was SUCH a hit! I followed the recipe to the letter and it was perfect. I wouldn't change a thing. The lemon zest gave this appetizer a special zing. Simple to make, great presentation, and delicious. It was winner!