Vegetable turnovers with gorgonzola sauce

4 servings

Ingredients

Quantity Ingredient
2⅓ cup All-purpose flour
½ cup Unsalted butter
½ cup Shortening
½ teaspoon Salt
8 tablespoons Cold water
2 teaspoons Olive oil
½ small Onion; diced
2 Cloves garlic; chopped
2 Yukon gold potatoes; peeled and diced
2 Carrots; peeled and thinly
; sliced
1 cup Sliced button or wild mushrooms
1 small Zucchini; diced
1 cup Red wine
2 teaspoons Chopped fresh basil
1 teaspoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
Salt
Freshly ground black pepper
1 Egg white
1 teaspoon Water
1 cup White wine
2 Cloves garlic; chopped
2 Shallots; chopped
1 cup Heavy whipping cream
⅓ cup Gorgonzola cheese
Salt
Freshly ground black pepper

Directions

CRUST

VEGETABLE FILLING

EGG WASH

GORGONZOLA SAUCE

To make the crust, place the flour, butter, shortening, and salt in a bowl.

Using your fingertips, rub the mixture together until a coarse meal forms.

Drizzle in the cold water and stir gently with a fork, just until the dough starts to come together. Add a bit more water if needed; it's better to have dough that is slightly wet than dough that is too dry. Cover the dough in plastic wrap and let it rest for 15 to 20 minutes.

Meanwhile, prepare the filling. Heat the oil in a large saute pan over high heat until very hot. Add the onion and garlic and lightly saute for about 2 minutes. Add the potatoes and carrots and saute for 4 to 5 minutes. Add the mushrooms and zucchini and lightly saute for about 2 minutes. Add the red wine and reduce until about 2 tablespoons of liquid remain. Add the basil, parsley, and thyme and season to taste with salt and pepper. Remove from the heat and let cool completely.

Preheat the oven to 425 degrees. Butter a baking sheet and set aside. Place the dough on a well-floured work surface and roll it out into a 24-inch square. Cut the square into 4 equal squares. Distribute the cooled vegetable filling evenly in the center of the 4 squares. Fold a corner of the dough over the filling to form a triangle shape, and crimp the edges with the tines of a fork to seal well.

To make the egg wash, whisk together the egg white and water. Using a pastry brush, coat the top of the turnovers with the egg mixture. Place the turnovers on the prepared baking sheet and place the pan in the oven. Bake for about 20 minutes, or until golden brown.

Meanwhile, prepare the sauce. Place the wine, garlic, and shallots in a medium saute pan over high heat and reduce until about ¼ cup of liquid remains. Add the cream and reduce again over high heat until about ½ cup liquid remains and the sauce is thickened. Add the Gorgonzola. Season to taste with salt and pepper.

Remove the turnovers from the oven, and let them cool for a minute on the baking sheet. Using a metal spatula, transfer the turnovers to a serving platter or individual plates. Pour the sauce over the top and serve hot.

Converted by MC_Buster.

Per serving: 1113 Calories (kcal); 80g Total Fat; (68% calories from fat); 16g Protein; 68g Carbohydrate; 161mg Cholesterol; 640mg Sodium Food Exchanges: 3½ Grain(Starch); ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 15 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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