Tex-Mex Turnovers
Source of Recipe
"Nantucket Open House Cookbook, pg 87"
List of Ingredients
Serving Size : 16
Cream Cheese Dough
12 ounces cream cheese -- cold
1 1/2 cups unsalted butter -- cold
1/4 teaspoon salt
3 cups flour
Tex-Mex Filling
12 ounces cream cheese -- at room temperature
1 whole boneless skinless chicken breast -- poached and diced
2 jalapeno peppers -- seeded and minced or 4 oz canned chopped green chilis, drained
1/2 red bell pepper -- seeded and diced
5 scallions -- chopped
4 ounces shredded cheddar cheese -- or monterey jack
1 tablespoon cumin powder
salt and pepper -- to taste
Egg Wash
1 large egg
1 tablespoon water Recipe
Prepare the dough: Cut both the cream cheese and butter into small pieces and place in a food processor fitted with a steel blade. Add salt and flour. Process just till mixture sticks together and begins to gather into a ball. remove from machiune, wrap in plastic, and refrigerate at least 1 hr.
Prepare the filling: Place all filling ingredients in a mixing bowl and beat with an electric mixer till well blended.
Preheat oven to 350. Line 2 baking sheets with foil or parchment paper.
Divide dough in half and roll out 1 piece 1/8" thick on a lightly floured surface. Using a pastry cutter or knife, cut out as many 5" squares as possible. reserve the dough scraps.
Place 2 heaping tablespoons of filling on half of each square. Fold each square neatly in half to make a triangle. Seal by pressing around the edges with the tines of a fork. Place turnovers on baking sheets.
Repeat with remaining dough and filling. You should have about 16 turnovers.
Make the egg wash by beating egg and water together. Brush over turnovers. Roll out the dough scraps and cut out small stars with a cookie cutter. Place one on each turnover and brush with egg wash again.
Bake till lightly browned all over, 25-30 minutes. Serve hot or at room temp.
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