Cheese and Pastirma turnovers
Description
These freshly baked flaky triangles are filled with goodness of cheese and pastirma.
Ingredients
- 5 sheets of ready rolled puff pastry refrigerated
- 200 g. / 7 oz. goat feta cheese crumbled
- 400 g. 14 oz. Emmental cheese Swiss cheese, grated
- 1 egg lightly beaten with a drop of white vinegar
- 200 g. /7 oz. pastirma cut into strips
For the egg wash
- 1 egg lightly beaten with a drop of white vinegar
Instructions
- Preheat oven to 200°C/400° F. Place a rack in the center of the oven.
- In a bowl combine the Swiss cheese, crumbled feta, pastirma strips and the egg. Stir well to fully integrate.
- Lightly flour a countertop and unroll one puff pastry sheet at a time. Refrigerate the other rolls. Try to work quickly since puff pastry is easiest to work with while cool.
- Using a pizza cutter, divide the puff pastry sheet into8 equal squares(each square about 10 cm/4 inches).
- Place a heapful teaspoon filling in the center of each square.
- Fold over each square into a triangle. Use the tines of a fork to crimp the edges.
- Transfer the turnovers to a parchment lined baking sheet. Freeze for about 20 minutes.
- Brush each turnover with the egg wash.
- Bake for about 20 -25 minutes or to a golden color.
Notes
Looking for more puff pastry appetizers, check ourSMOKED SALMON PUFFS
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