Cheese And Chutney Turnover Recipes

BROCCOLI CHEDDAR PUFF PASTRY TURNOVERS

Steps:

• Preheat oven to 350 Degrees.
• Thaw the frozen puff pastry until it is soft and bendable.
• Roughly chop the steamed broccoli into small bite size pieces and set aside to let it cool.
• In a small bowl add the cream cheese with the rest of the ingredients except the cheese and combine well.
• Gently fold the broccoli into the cream cheese being careful not to over mix and break the broccoli up too much. Gently fold in the cheese.
• On a lightly floured surface, lay out the large puff pastry sheet and cut it into 4 squares. Place 2-3 tbsp of the broccoli cheddar mix into the middle of each square and fold over into a triangle/turn over shape.
• Use a fork to press down a long the edges and seal the puff pastry. Do this until you have 8 turnovers.
• Mix one egg +1 tbsp water and whisk it well. Use a brush and lightly top each turnover with the egg wash,
• Gently pierce the top of the puff pastry a couple of times with a fork to help let steam release and place on a lightly greased baking tray and place in the oven. Let it cook for about 15-20 minutes until puff pastry is golden and cooked all the way through.
• Serve hot!!

CREAM CHEESE/CHUTNEY APPETIZER

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

CHEESE AND CHUTNEY TURNOVER

Steps:

• Reserve two tbsp of chutney.
• Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares.
• Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved).
• Put egg in a small bowl and beat.
• Egg wash edges, fold over diagonally, and crimp.
• Bake at 400° for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.

CHEESY CURRY VEGGIE TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Melt the butter in a large saucepan over medium-high heat. When it begins to foam, add the mushrooms, leeks and 1/4 teaspoon salt, and cook, stirring, until well browned, 2 to 3 minutes. Add the curry powder, and cook for 30 seconds, stirring. Add the cauliflower, tomatoes, 1/2 cup water and 1/2 teaspoon salt, and stir, scraping up the spice paste from the bottom of the pan. Bring to a simmer, cover, reduce the heat to low and cook until the sauce has thickened and the cauliflower is tender, about 4 minutes. Remove the lid and, if necessary, continue to cook until the sauce is a thick, almost paste-like consistency and coats the vegetables, about 1 minute more. Transfer the filling to a medium bowl, and let cool completely. Stir in the peas.
• Unfold the puff pastry onto a lightly floured surface, and roll it out into a 12-inch square.
• Quarter the dough to make 4 equal squares. Put a quarter of the filling in the center of each square. Sprinkle 1/4 cup of the Cheddar on the top of each mound. Brush the edges of each square with the beaten egg, then fold 1 corner on top of the opposite corner, making a triangle. Transfer to the prepared baking sheet. Press along the edges with the back of a fork to create a pattern and seal the turnover. Brush each turnover with egg, and make 3 small slits on the top. Sprinkle each with 2 tablespoons of the remaining Cheddar.
• Bake until the turnovers are golden brown and bubbly, 30 to 35 minutes. Serve hot with mango chutney if using.

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.