ARTICHOKE TURNOVERS

Artichoke Turnovers image

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

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 2h20m

Yield Makes 40

Number Of Ingredients 17

Previous Next

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

Steps:

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.
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.

*** Explore more Artichoke Turnovers Recipes »

Comment
Leave a comment

sb shamim

[email protected]

I'm not sure what I did wrong, but my turnovers came out soggy. I think I might have added too much water to the filling.

Rabbi Momin

[email protected]

These were easy to make and delicious! I will definitely be making them again.

ME Torikul100

[email protected]

I made these for my vegetarian friends and they loved them! They said they were the best artichoke turnovers they'd ever had.

Maria Miacola

[email protected]

These were a bit too oily for my taste, but otherwise they were good.

Ebenezer Kwarteng

[email protected]

I followed the recipe exactly and the turnovers were a disaster. The filling was bland and the pastry was tough.

Md Nasir

[email protected]

These were easy to make and turned out great! I used a store-bought pie crust to save time, and the turnovers still came out perfect.

rose daniella

[email protected]

I'm not a big fan of artichokes, but I really enjoyed these turnovers. The filling was creamy and flavorful, and the pastry was flaky and buttery.

Alan Laureano

[email protected]

These were delicious! I made them for a potluck and they were gone in minutes.

Humayun Azad

[email protected]

I've made these artichoke turnovers several times now and they always turn out perfectly. The filling is creamy and flavorful, and the pastry is flaky and golden brown.