Recipe: Pear, Walnuts, Cheese Turnovers

This is a really interesting way to use puff pastry. It’s vegetarian but it says that nice savory element to it with the chutney. While I used a mild cheese (Gruyere), I actually think this might be a little bit better with blue cheese or something stronger so it’s really customizable to taste but the idea is such a nice one to pear sweet, salty, sour together with a lot of different textures too.

Pear, Walnuts, Cheese Turnovers
Yields 4
A mix of flavors and textures is a perfect hand held form.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 pears, chopped finely
  2. 100g Gruyere (or any other cheese) diced in to 1/4" pieces
  3. 1 shallot, finely chopped
  4. 1 teaspoon olive oil
  5. 3 tablespoons apple cider vinegar
  6. 1/2 tsp salt
  7. 2 tablespoons brown sugar
  8. 75g walnuts, chopped
  9. 2 sheets puff pastry
  10. 1 egg, for egg wash
Instructions
  1. Make the chutney: Heat olive oil in a saucepan and once hot, add shallot, season with salt, and cook until softened.
  2. Stir in pear, apple cider vinegar, and brown sugar. Cook until pears are tender, stirring occasionally, about 5-10 minutes.
  3. Preheat oven to 425°F and prepare a parment paper lined baking sheet.Roll out puff pastry sheets and cut each sheet into 4 squares (or as many turnovers as you're making).
  4. In the middle of each square place cheese, a spoonful of chutney, and a small amount of the walnuts.
  5. Folding diagonally, seal the pastry with hands or a fork and then brush with egg wash. Poke holes in the top so steam can escape. Repeat until you have used up the pastry.
  6. Bake the pastries for 15-20 until the pastry is golden brown.
Notes
  1. You can make 4 large or many more small turnovers depending if you're eating them for a meal or making them for a party 🙂
Adapted from Shared Appetite
Adapted from Shared Appetite
Mab Made Food http://www.mabdese.net/bento/

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