Welcome to another Crazy Ingredient Challenge! This month the winning ingredients were apples and chives. My first idea was to make some apple, cheese, and chives scones but at some point that turned into turnovers. No regrets here! I got to practise making a blitz pastry dough - it’s really easy and really flaky. It’s faster than traditional puff pastry and quite delicious. I still have scones on the mind though so maybe later this week I’ll make those and post them.
Sorry about the super quick post. It’s only 7 am but it’s already shaping up to be one of those days. Be sure to scroll down to see how my fellow Crazy Ingredient Challengers used apples and chives this month. Sure to be mouthwatering!
Apple, Cheese and Chive Turnovers
Pastry Shell (adapted from King Arthur)
1 ½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup cold butter
6 tablespoons sour cream
1 cup cheddar cheese, shredded
2-3 tablespoons chives, finely chopped
Egg for egg wash
Whisk together the dry ingredients then cut the butter into the flour mixture. You can use a food processor. Leave mixture unevenly crumbly. The largest pieces of butter should be about the size of a pea. Stir in the sour cream.
Turn the dough out onto a well floured surface and pat it into a rough square. It’s OK if it’s a bit shaggy. Roll out into an 8” x 10” rectangle. Dust the dough with flour, if necessary. Starting with a shorter end, fold the dough into thirds as one would a business letter. Turn it over so that the open end is on the bottom.
Once again, roll the dough out into an 8” x 10” rectangle and do another letter fold. Turn it over so the open end is on the bottom, roll out again to 8” x 10” and do a third letter fold. If the dough is sticking, chill it before doing the third letter fold. After the third letter fold, wrap in plastic and chill for at least 30 minutes before using.
While the dough is chilling, dice the apple into small pieces, shred the cheese and chop the chives.
When the dough is ready, preheat the oven to 400F.
Roll out the chilled dough to a 16” square and cut into 16 4” squares.
Place a bit of apple, cheese, and chives on each square. Be careful not to add too much - should be no more than a tablespoon or so of filling. Fold over each square and use a fork to the crimp and seal the edges.
Place the turnovers on a lined baking sheet and brush with egg wash (1 egg mixed with 1 tablespoon of water). Sprinkle on any remaining cheese.
Bake for 20-25 minutes or until golden.