Best Onion And Cheese Turnovers Recipes

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BLAAK CHEESE AND SWEET ONION TURNOVERS



Blaak Cheese and Sweet Onion Turnovers image

Beekman is famous for its Blaak cheese and with good reason. This semi-hard cheese, a 60/40 combo of goat and cow's milk has great nutty flavor and texture. Here it's grated and mixed with Beekman onion jam, a heady jam of onions, balsamic vinegar, and a touch of maple syrup. It all get wrapped in a flaky homemade dough. If you prefer, you can use store-bought puff pastry in place of the homemade dough-check the package for suggested cooking times and temps.

Provided by Food Network

Categories     side-dish

Time 4h30m

Yield 16 turnovers

Number Of Ingredients 14

3 cups of hand chopped onions (chunky)
1 tablespoon unsalted butter
Salt & Pepper to taste
1 cup balsamic vinegar
1/4 cup real maple syrup
3/4 cup all-purpose flour spooned and leveled into the cup, plus more for rolling
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut up
1/3 cup plain Greek yogurt or sour cream
6 ounces (without the rind) Blaak cheese or your favorite cheese, grated (1 1/2 cups)
1/3 cup Blaak onion jam
1 1/2 tablespoons yellow mustard
1 large egg lightly beaten with 2 teaspoons water

Steps:

  • For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
  • For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

ONION AND CHEESE TURNOVERS



Onion and Cheese Turnovers image

A simple and easy recipe to make onion and cheese tunovers. Delicious!

Provided by littlechef1995

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Roll out the pastry thinly and cut into six 4 inch rounds.
  • Chop the cooked onion finely and mix with all the other ingredients, season carefully with the salt and pepper.
  • Divide the mixture between the pastry circles. Dampen the edges and carefully fold over each circle to form a half circle, press the edges well together.
  • With a sharp knife, score across the top of each turnover amd brush with a little milk.
  • Put each turnover onto a ungreased baking sheet and bake for 25 minutes at 425F/220C/Gas mark 6 or until the turniovers are golden brown.
  • Serve warm, (the filling inside may be a bit hot).

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