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Roasted Red Pepper Turnovers

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Caroline Williams

Prep time1 hour
Recipe TypeAppetizer Vegetarian
3 red bell peppers (roasted, peeled, seeded and diced)
2Teaspoonparsley (finely chopped)
1Teaspoonoregano (finely chopped)
1Teaspoonbalsamic vinegar
1Teaspoonolive oil
4Ouncegoat cheese (crumbled)
1Pinchsea salt (to taste)
1Pinchpepper (to taste)
14Ouncepuff pastry
1 eggs

In a large mixing bowl, combine peppers, garlic, herbs, vinegar, oil and season to taste with salt and pepper. Let sit for 30 minutes.

On a lightly floured surface, lightly roll pastry and cut into 4 squares. Equally distribute pepper mixture onto half of each square and sprinkle with cheese.

Combine egg and water and lightly brush the edges with mixture and fold each square over itself to create a triangle, crimping with a fork to seal.  Pierce the top of each triangle to create vents, and place on parchment-lined baking sheet 1 inch apart.

Bake in a preheated 350 oven for 30-35 minutes, or until golden.

Remove from oven, place on cooling rack and allow to rest 10 minutes before serving with vegetable spaghetti.

Make It Ahead: Make through step 3 up to 1 month in advance and
freeze. Add 5-10 minutes to baking time.

Variations: Replace goat cheese with Feta cheese. Cut pastry into 8
squares for smaller servings.

Serving Suggestions: Serve with Vegetable Spaghetti.

Make It Vegan: Replace puff pastry with Vegan Short Pastry, eliminate
cheese or use soy cheese, and replace egg and water mixture with 1/4 cup
soy milk.


These savory turnovers are make a delicious meal when served with vegetable spaghetti (find the recipe for this dish on the site too).

Looks delicious!

I really need to try to make these... looks like it would be an excellent part of a meal! smiley

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