ARTICHOKE TURNOVERS

Artichoke Turnovers image

Number Of Ingredients 16

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4 tablespoons unsalted butter
1 large shallot, minced
3 small cloves garlic, minced
1/2 cup dry white win
1/2 cup whole milk, warmed
1/2 cup low sodium chicken stock, warmed
1 pinch coarse salt and freshly ground pepper
1 pinch cayenne pepper
1 pound frozen artichoke hearts, thawed and chopped
1/2 cup finely grated parmesan cheese (1 oz)
1/2 cup finely grated pecorino romano cheese (1 oz)
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
2 package frozen puff pastry, thawed (14 oz each)
1 large egg, beaten for egg wash

Steps:

Melt butter in small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Add wine and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to boil. Season with salt, pepper and cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest and mustard. Let cool completely. Refrigerate until ready to use.
Preheat over to 400 degrees. Roll out puff pastry to a 1/8" thickness on a lightly floured surface. Cut into 40 3"x3" squares (you will have pastry left over).
Arrange 1 tbs. artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, pressing to seal. Brush 1 corner of a triangle with egg wash and join it to the opposite point. Transfer to a parchment lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
Unbaked turnovers can be frozen for up to 3 days.