Need Filling Ideas for Savory Turnovers
Every Valentines day I make a big dinner for the two of us. This year Ive decided it would be nice to actually spend some time with my S.O. so Ive decided on a simple dinner with lots of make-ahead components.
For the first course I want to make smallish puff pastry turnovers (heart shaped of course). Ive had good results with freezing raw turnovers so Ill prepare them the day before and bake them from frozen. The only problem is the filling Im not feeling very inspired. I need something that can deal with a night in the freezer and since the pastries will be on the petite side a rich or highly-flavored filling would be great. The main course is a pepper-encrusted steak. I havent settled on what I will serve with it (I want to pick a turnover filling first). Thanks for your help!
Jessie
Feb 12, 2004 11:36AM
Wild mushrooms sauteed in truffle butter
Chicken livers and red wine with a dash of dijon mustard
Samosa filling of curried peas and potatoes
Onion marmalade
small prawns with fresh tarragon
Permalink | Reply
Snails soaked in sherry & drained, w/shallots & butter & maybe some brie.
Permalink | Reply
Love the mushroom idea. Several different kinds with a spash of marsala would be nice. Maybe a little asiago cheese for ummph.
Anything curried. But I love anything curried. With a little mango-chutney, if you like sweet. A little lime pickle, if you like spicy.
A small spread of anchovy paste and cream cheese.
Permalink | Reply
I was thinking the filling for spanikopita (spinach and feta cheese), made as tiropetas (triangular pastries) would be nice.
Make the Spanikopita filling. Butter a sheet of phyllo dough (keep the rest of the sheets under a moist towel). Cut the phyllo dough sheet into 2.5 to 3-inch wide strips. Put a spoonful of filling on one end of a strip. Pick up the corner and bring it to the opposite side of the strip. Repeat, flipping right to left and left to right. Place, with loose end underneath, on a baking sheet, and bake.
I haven't tried freezing these ahead myself, but I've seen it done. The only thing I'm not sure of is if you'd freeze these baked or unbaked.
Permalink | Reply
Freeze them unbaked, then bake from frozen. Works like a charm.
Permalink | Reply
GREAT IDEA! They freeze and bake great.
Substitute leeks for the spinach and its great too.
Omit the cheese if you like as well and add onions.
I'll make some myself tonite!
Permalink | Reply
Leeks & goat cheese..."melt" some thinly sliced leeks and a bit of shallot in butter, season with S&P and a spot of balsamic vinegar; when cool, blend with crumbled chevre.
Also, a melange of strong, wild mushrooms flavored with sherry or Madeira.
Both freeze well.
Permalink | Reply
I most often fill them with artichoke hearts, caramelized onions and wild mushrooms sauted with garlic, basil and parmesan cheese.
Permalink | Reply
A mixture of different types of cheese with carmelized onions. You don't need to freeze this -- just keep a bowl or ziplock bag with the caramelized onions in the fridge and another with the grated cheese mix (a good mix: gruyere, havarti and some gorgonzola; if you don't like blue cheese substitute a favorite cheese for the gorgonzola).
Permalink | Reply
I had great success with this at my daughter's graduation party:
Smoked Salmon Pastry Rolls
2 sheets frozen puff pastry, thawed
3 - 8 oz. pkg. cream cheese, room temperature
2 t. dill
1 T. dijon mustard
6 oz. (or more, to taste) smoked salmon
Mix cream cheese, mustard and dill until smooth. Add salmon and mix well.
Roll out pastry sheets to about 1/8". Spread each with half the salmon mix. Roll up from long edge. Refrigerate for 30 minutes to firm up. Slice into 1/4" slices (this is very easy to do if you use dental floss).
Preheat oven to 425 degrees and bake 10 - 15 minutes, or until puffed and golden. Serve hot.
Permalink | Reply
Roast squash, blue cheese and sage. I made these turnovers recently and served them alongside a small salad of arugula, curly cress and mizuna as a warm first course preceding cracked crab.
Beets and blue or goat cheese would be good instead and would provide some V-day red for the meal as well.
Permalink | Reply
Wow, what great responses! I wish I could think of something to contribute, but I'm too busy printing out your ideas.
Permalink | Reply