GOAT CHEESE TURNOVERS

GOAT CHEESE TURNOVERS image

Yield 16 turnovers

Number Of Ingredients 9

6 tablespoons (about) olive oil
1/2 cup chopped onion
1/4 cup chopped drained roasted red peppers from jar
2 tablespoons 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
4 ounces soft fresh goat cheese (such as Montrachet)

Steps:

Heat 2 tablespoons 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. Top each with 1 rounded teaspoon goat cheese. Starting at filled corner of 1 strip, fold pastry over filling as for flag. Continue turning and folding as for flag, forming triangular package. Repeat with remaining pastry strips. Transfer pastries to baking sheet. Brush with oil. Repeat with remaining pastry sheets, 2 at a time, to form total of 16 pastries. Preheat oven to 350. Bake pastries until golden brown, about 12 minutes.