My Recipe Box

Goat Cheese, Lemon & Chive Turnovers

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Yields 9 turnovers.

  • 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
  • 1/4 cup thinly sliced fresh chives
  • 1/4 cup minced yellow onion
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • Flour for dusting
  • 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Make Ahead Tips

The turnovers may be filled and shaped up to 2 hours ahead of cooking. Cover tightly with plastic wrap or brush with melted butter before refrigerating.

nutrition information (per serving):
Size : per turnover; Calories (kcal): 60; Fat (g): fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 2; Protein (g): protein g 3; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 130; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 0;

Photo: Scott Phillips

Easy and delicious! However, the batch I made where I accidentally cut the pastry into 16 squares instead of 9 turned out much better - I will definitely make it that way in the future. I put a heaping teaspoon of filling on each square, and the finished triangles were a much better size for appetizers.

I make these all the time as an appetizer or a side dish. I also brush the assembled triangles with a beaten egg prior to baking to give them more color.

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