- Yields: 27 small turnovers
- Ingredient Notes: Vegetarian, Peanut-free, Soy-free
Ingredients
- 1 tablespoon vegetable oil
- 1 ounce wild mushrooms, (porcini, chanterelle, oyster or any combination), rehydrated (see note) and chopped
- 1/4 cup finely minced shallot
- 1 teaspoon rosemary (optional)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 ripe pear, cored and diced
- 10 to 12 ounces chèvre cheese
- 1/4 cup dried cranberries
- 1/4 cup chopped hazelnuts
- 1/4 cup finely chopped fresh basil
- Salt and pepper to taste
- 3 sheets puff pastry
- 1 egg beaten with 1 teaspoon water (this is your egg wash)
Directions
Preheat oven to 400° F.
Heat the oil in a heavy skillet over medium heat, and cook the mushrooms and shallots (with the rosemary if you are using it) until the mushrooms are tender, about 3 to 4 minutes. Pour in the vinegar and maple syrup and stir to blend well. Allow this mixture to cool.
In a large bowl combine the rest of the ingredients, except for the puff pastry and the egg, with the mushroom mixture. Keep chilled until ready to use.
Cut each pastry sheet into 9 squares (3×3). Brush lightly with the egg wash and place a mound of the mushroom filling in the center of each one. Fold them into a triangle and pinch the edges to seal well. Brush lightly with additional egg wash and cut a small slit in each to vent.
Bake the turnovers for 12 to 15 minutes or until deep golden brown.
Special notes:
On hydrating mushrooms
Place the dried mushrooms in about 2 cups of very hot water. Allow them to sit for 30 minutes. Remove the mushrooms carefully, leaving any sediment in the bottom of the bowl. Carefully pour off the resulting mushroom stock, leaving the sediment behind. You may refrigerate or freeze the mushroom stock.
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