Turnovers- Goat Cheese Turnovers
Source of Recipe
Bon Appetit May 2001
Recipe Introduction
Briks Au Chevre
Savory pastries from L'Atlantide
Makes 16
List of Ingredients
6 tablespoons (about) olive oil
1/2 cup chopped onion
1/4 cup chopped drained roasted red peppers from a jar
2 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh mint
1 teaspoon ground cumin
1 medium russet potato, peeled, cut into 2-inch pieces
8 sheets phyllo dough, thawed if frozen
1 ounces soft fresh goat cheese (such as Montrachet)
Recipe
Heat 2 tablespoon olive oil in medium skillet over medium heat. Add onion; saute 5 minutes. Mix in red peppers, cilantro, mint and cumin. Set aside.
Cook potato in boiling salted water until tender, 15 minutes. Drain. Mash potato until smooth. Mix in red pepper mixture. Season with salt and pepper.
Place 1 phyllo sheet on work surface. Brush with 1 1/2 teaspoons oil. Top with second phyllo sheet. Brush with 1 1/2 teaspoons oil. Cut stacked sheets crosswise into 4 strips, each about 4 inches wide. Spoon 1 rounded tablespoon potato filling in 1 corner of each strip, fold pastry over filling as for flag, forming triangle package. Repeat with remaining pastry strips. Transfer pastries to baking sheet. Brush with oil.. Repeat with remainig pastry sheets, 2 at a time, fot form total of 16 pastries.
Prehat oven to 350 degree F. Bake pastries until golden brown, about 12 minutes.
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