Preparing delicacies or turnovers with a round commercial dough can be more complicated than it seems when you try to have as few scraps as possible. I finally found a very simple and very effective method, which will allow you to make 8 well-filled turnovers in just a few minutes. I found this folding very clever at Clementine and spinach gougères.
I’m sure you too will quickly adopt it. Especially since it works with lots of toppings, savory or sweet.
But how did we manage to do without it until now? And in addition, it is not necessary to have special cutters. One knife is enough.
So, with this method, you can make turnovers, with compotes, jam or pastries with caramelized onions and cheese, meat… Yes, I tested all these flavours. But today I’m going to tell you about fresh goat cheese, spinach and pine nut treats.
Yes I know, spinach is not very glamorous. However, I assure you, it is very good when it is well prepared. Of course, we always buy them fresh and if possible in small sizes, because they are much better and much faster to prepare. Indeed, it is not necessary to remove the large central rod. Just pan-fry them quickly, and they’re ready and delicious.
Hop, we spin them well, we mix them with fresh goat cheese… A few roasted pine nuts. And here is a delicious vegetarian filling that will please everyone.
Fresh goat cheese and spinach treats:
200g baby spinach
150 g of fresh goat’s cheese
40g pine nuts
1 pure butter puff pastry
Wash the spinach.
Put a little oil in a frying pan and cook them for a few minutes over medium heat, until they wilt.
Pass the pine nuts in a pan for a few minutes to brown them.
Squeeze the spinach with your hands to remove as much water as possible.
Mix them with the cheese. Season, add the pine nuts and mix well.
Preheat the oven to 200°C.
Unroll the puff pastry.
Cut it into 8 and place a spoonful of filling on each triangle.
Cut 3 slits and fold as pictured. We first bring the point down, then the 2 sides so as to have a rectangle. Cut off the excess, and score with the tip of a fork.
Place on a baking sheet, brown with an egg yolk or a little milk. Cook for about 15/20 minutes.
Serve hot with a good salad.
Finally: II hope my explanations are clear, but I think the photo is much more telling. In fact, it’s harder to explain than to do.
If necessary, ask me questions in the comments.
Besides, I am always happy to read your comments. When they are nice of course. Their number over the years is only decreasing. It’s a shame, because suddenly there is no more exchange. Everything always goes faster. We take the recipe, and we forget that at some point there is someone who shares it.