Puff Pastry: Mushroom Pepper Turnovers
by Lishka DeVoss

Do not thaw your pastry for longer than overnight.

YIELD 6 turnovers

INGREDIENTS

INDIVIDUALLY (ready to use):
1 tbsp olive oil
1/4 medium white onion, chopped
1 sheet frozen puff pastry, thawed overnight in refrigerator
1/2 cup coarse grated parmesan
water for dampening pastry dough

BOWL ONE:
4 ounces crimini mushrooms, chopped
2 cloves garlic, finely chopped

BOWL TWO:
2 Piquillo peppers, chopped or 3 tbsp chopped roasted red peppers
crushed red pepper flakes, to taste
salt and pepper, to taste

PREPARATION (FOR MUSHROOM FILLING)

1. In frypan over medium-low, heat oil and then add onion with a bit of salt. Cook until soft.

2. Add BOWL ONE and cook until soft and fragrant, juices absorbed.

3. Add BOWL TWO and cook for about 2 minutes. Turn off heat. Flatten mixture in frypan, then divide into 6 mounds and let cool.

PREPARATION

1. Heat oven to 400°F (or whatever the package says).

2. On a floured work surface, roll out puff pastry to a rectangle roughly 9 by 12 inches. Cut into 6 squares. Place 1 mound of mushroom filling in center of each and top each mound with some parmesan. Lightly brush two edges with water; fold into triangles, and seal edges by crimping with a fork.

3. Line a baking sheet with parchment paper. Arrange turnovers; brush tops with a bit of water.

5. Bake 20 to 25 minutes, until well browned. Cool slightly before serving.

Updated 2020-04-28

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