| 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 |
tb |
Kirsch or cognac; (up to 2) |
| 1 1/4 |
ts |
Pepper |
| 2 |
tb |
Minced chives or minced green onion tops |
| 2 |
tb |
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
1. 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.
2. 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.
3. 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.
4. Preheat the oven to 425 degrees.
5. 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.
6. Bake in upper third of preheated oven for about 15 minutes, or until
puffed and lightly browned.
7. 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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