Best Blaak Cheese And Sweet Onion Turnovers Recipes

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SWEET ONION TURNOVERS



Sweet Onion Turnovers image

I found this in a Taste of Home cookbook and the picture looks so good! If I had enough onions on hand, I'd make them today! The prep time is an estimate. After I've made these, I'll update the time.

Provided by MarlaM

Categories     Lunch/Snacks

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
3/4 cup butter, cold
3 tablespoons butter, cold
1/3-1/2 cup cold water
6 cups sweet onions, thinly sliced
1 1/2 teaspoons fresh rosemary, minced
1 1/2 teaspoons fresh thyme, minced
1/2 cup chicken broth
1/8 teaspoon fresh coarse ground black pepper
2 eggs
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/2 cup soft breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
  • Gradually, add water, tossing with a fork until mixture forms a ball.
  • Shape into a flattened ball; wrap in plastic wrap and refrigerate.
  • In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
  • Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
  • In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
  • Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
  • Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
  • Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Nutrition Facts : Calories 573.4, Fat 36.2, SaturatedFat 21.9, Cholesterol 164, Sodium 709, Carbohydrate 53, Fiber 3.6, Sugar 9.6, Protein 10.8

CHEESY CURRY VEGGIE TURNOVERS



Cheesy Curry Veggie Turnovers image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
3 medium cremini mushrooms, cut into 1/4-inch pieces
1/2 cup diced leeks, white and light green parts (about 1/2 medium leek)
Kosher salt
1 tablespoon Madras curry powder
1 cup 1-inch cauliflower florets
1 plum tomato, cored and diced
1/3 cup frozen peas, thawed
1 sheet puff pastry, thawed according to package instructions
All-purpose flour, for dusting
1 1/2 cups Sargento Fine Cut Shredded Sharp Cheddar (6 ounces)
1 large egg, beaten
Mango chutney, for serving, optional

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Melt the butter in a large saucepan over medium-high heat. When it begins to foam, add the mushrooms, leeks and 1/4 teaspoon salt, and cook, stirring, until well browned, 2 to 3 minutes. Add the curry powder, and cook for 30 seconds, stirring. Add the cauliflower, tomatoes, 1/2 cup water and 1/2 teaspoon salt, and stir, scraping up the spice paste from the bottom of the pan. Bring to a simmer, cover, reduce the heat to low and cook until the sauce has thickened and the cauliflower is tender, about 4 minutes. Remove the lid and, if necessary, continue to cook until the sauce is a thick, almost paste-like consistency and coats the vegetables, about 1 minute more. Transfer the filling to a medium bowl, and let cool completely. Stir in the peas.
  • Unfold the puff pastry onto a lightly floured surface, and roll it out into a 12-inch square.
  • Quarter the dough to make 4 equal squares. Put a quarter of the filling in the center of each square. Sprinkle 1/4 cup of the Cheddar on the top of each mound. Brush the edges of each square with the beaten egg, then fold 1 corner on top of the opposite corner, making a triangle. Transfer to the prepared baking sheet. Press along the edges with the back of a fork to create a pattern and seal the turnover. Brush each turnover with egg, and make 3 small slits on the top. Sprinkle each with 2 tablespoons of the remaining Cheddar.
  • Bake until the turnovers are golden brown and bubbly, 30 to 35 minutes. Serve hot with mango chutney if using.

SALMON TURNOVERS



Salmon Turnovers image

This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 sheet puff pastry
Flour, for dusting
1 can boneless, skinless, salmon
1/2 cup Sauteed mushrooms
1 to 2 tablespoons sour pickle relish
1 cup cooked white, brown or fried rice
2 to 3 chopped scallions
1 tablespoon parsley leaves, chopped
Salt and pepper
1 egg beaten with 2 tablespoons water

Steps:

  • Preheat oven to 400 degrees F.
  • Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
  • In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

EMPANADA DE QUESO: CHEESE TURNOVERS



Empanada de Queso: Cheese Turnovers image

Provided by Food Network

Categories     appetizer

Time 1h31m

Yield 4 servings

Number Of Ingredients 12

1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)

Steps:

  • In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
  • Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
  • On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
  • Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
  • Preheat oven to 375 degrees F.
  • Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

BLUEBERRY TURNOVERS



Blueberry Turnovers image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/2 teaspoon grated lemon zest
1 cup fresh blueberries
1/2 teaspoon pure vanilla extract
1 egg, beaten with 2 teaspoons water
2 tablespoons granulated sugar
2 sheets frozen puff pastry, thawed
1/2 cup blueberry preserves
2 tablespoons cornstarch
2 tablespoons brown sugar

Steps:

  • Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
  • Heat the oven to 375 degrees F.
  • In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
  • Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
  • Serve warm or let cool to room temperature. Serve within 1 day.

SWEET ONION CASSEROLE



Sweet Onion Casserole image

This wonderful combination of sweet onions, Swiss cheese, and rice is a tasty side dish for anything from grilled meats to roasted poultry. It is a favorite in our home, and you'll get rave reviews every time you serve it.

Provided by Bobbie Gibson Paulson

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

¾ cup uncooked basmati rice
5 cups water
¼ cup butter
3 pounds sweet onions, coarsely chopped
1 cup half-and-half cream
1 ½ teaspoons salt
2 cups shredded Swiss cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
  • Bring water to a boil in a large saucepan, and sprinkle in the rice. Stir, reduce heat to low, and simmer the rice until it is half-cooked, about 5 minutes. Drain the rice, and set aside.
  • Melt the butter in a large skillet over medium heat, and cook and stir the onions until translucent but not browned, about 8 minutes. Mix the cooked onions and the butter from the skillet with the rice, and stir in the half-and-half, salt, and 1 3/4 cup of the Swiss cheese. Transfer the mixture to the prepared baking dish, and sprinkle the remaining 1/4 cup of Swiss cheese over the top.
  • Bake uncovered in the preheated oven until the rice is tender and the top is lightly browned, about 1 hour.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.4 g, Cholesterol 51.3 mg, Fat 17.1 g, Fiber 3 g, Protein 11.4 g, SaturatedFat 10.8 g, Sodium 552.4 mg, Sugar 7.7 g

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