Pastry Turnovers With Roquefort Cheese

Biblical significance of the blood of Jesus: 1. Redemption. a. Acts 20:28 – “church of God purchased with His own blood.” b. Eph. 1:7 – “we have redemption through His blood.” c. 1 Pet. 1:9 – “redeemed...with precious blood.” d. Rev. 5:9 – “purchased for God with His blood, men from every tribe.” 2. Propitiation. a. Rom. 3:25 – “God displayed Jesus as a propitiation in His blood.” 3. Cleansing. a. Heb. 9:14 – “blood of Christ...will cleanse your conscience.” b. 1 John 1:7 – “blood of Jesus cleanses us from all sin.” c. Rev. 7:14 – “washed their robes in the blood of the Lamb.” 4. Forgiveness. a. Eph. 1:7 – “redemption through His blood, the forgiveness of our trespasses.” b. Heb. 9:22 – “without shedding of blood there is no forgiveness.” c. Rev. 1:5 – “released us from our sins by His blood.” 5. Access to God. a. Eph. 2:13 – “brought near to God by the blood of Christ.” b. Heb. 10:19 – “confidence to enter Holy Place by blood of Jesus.” 6. Reconciliation. a. Col. 1:20 – “reconciled, made pace through the blood of the cross.” 7. Justification. a. Rom. 5:9 – “having been justified by his blood.” 8. Sanctification. a. Heb. 13:12 – “that He might sanctify the people through His blood.” 9. Conquest of evil. a. Rev. 12:11 – “overcame...because of the blood of the Lamb.” 10. Basis of new covenant. a. Heb. 13:20 – “through the blood of the eternal covenant.” 11. Lord's Supper. a. Matt. 26:28 – “This is the new covenant in My blood.” b. I Cor. 10:16 – “the cup of blessing...a sharing in the blood of Christ.”

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French		1	Servings

INGREDIENTS

1/2	lb	Roquefort or blue cheese
		A 3-quart mixing bowl
1/4	lb	1 stick softened butter
2		Egg yolks
1	T	Kirsch or cognac, up to 2
1 1/4	t	Pepper
2	T	Minced chives or minced
		green onion tops
2	T	Whipping cream, up to 6
		Chilled pastry dough made
		from 4 cups of flour
1		Egg beaten in a bowl with
		1/2 tsp water
		A pastry brush
		Lightly buttered baking
		sheets

INSTRUCTIONS

From: Mastering the Art of French Cooking V. 1 by: Julia Child About
40 Pieces  Mash the cheese in the bowl with a mixing fork. Beat in the
butter,  the the egg yolks, kirsch or cognac, pepper, and chives or
onion  tops. Beat in the cream by tablespoons but do not let the
mixture  thin out too much. It should remain a fairly thick paste.
Correct  seasoning. Roll out the dough into a rectangle 1/8 inch thick.
With a  ravioli wheel or a knife, cut the dough into 2 1/2-inch
squares.  Preheat the oven to 425 degrees. Place 1 teaspoon of filling
in the  center of each square. One by one, paint a 1/4-inch thick
border of  beaten egg around the edges of the pastry. Fold the pastry
over on  itself into a triangle. Press the edges together firmly with
your  fingers. Press them again making a design with the tines of a
fork.  Place on a buttered baking heet and continue with the rest of
the  turnovers. Paint the tops with beaten egg. Make shallow crosshatch
lines with the point of a knife, and poke a 1/8-inch hole through the
center of each pastry top so cooking steam can escape. Bake in upper
third of preheated oven for about 15 minutes, or until puffed and
lightly browned. Turnovers may be baked, then reheated. Baked
turnovers may also be frozen, then set in a 425-degree oven for 5
minutes or so to thaw and heat through.  Posted to Bakery-Shoppe Digest
by Musique68 <Musique68@aol.com> on  Apr 10, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3379 Calories From Fat: 2076 Total Fat: 235g Cholesterol: 739.9mg Sodium: 2893.4mg Potassium: 758.9mg Carbohydrates: 267.3g Fiber: 12g Sugar: 11.9g Protein: 51.3g