Sometimes I slump into a cooking rut! It usually happens most often in the bleak midwinter. The holidays are over. My last birthday celebration of the year (you know I have more than one--it is the right of a January baby) has been enjoyed. I'm looking at using up what is in the refrigerator, freezer and pantry. Sometimes really good meals come together. Sometimes they don't.
When this recipe came along in the Chicago Tribune, I had everything on hand to give it a try. It was a gray and snowy day. We needed something tasty on the table. This more than provided that treat. I'll make it again and play around with the filling. I have changed the recipe a bit and successfully halved it. Next time, I'll do the full recipe and freeze part of it as suggested in the original recipe.
The Trib gave a nod to Emma Christensen at TheKitchn for this delicious dish and I was delighted to find that blog. It contains a wealth of information about cooking and is loaded with delicious recipes. For some reason, I cannot link directly to the recipe. Go on over and type "turnovers" in the search box. It will take you right to the original recipe.
Apple, Bacon and Caramelized Onion Turnovers inspired by the Chicago Tribune and TheKitchn
1 sheet frozen puff pastry
4 strips bacon, diced
1 medium sweet onion, thinly sliced
1/2 cooking apple in small dice
2 tbsp balsamic vinegar
3 ounces of extra sharp cheddar cheese, grated
1 egg yolk mixed with 1 tbsp water
1. Thaw the puff pastry overnight in the refrigerator.
2. In a large skillet, over medium heat, saute the bacon until all the fat is rendered and the bacon is crisp. Remove to a paper towel to drain. Pour off all but one tablespoon of the fat.
3. In the remaining fat, slowly saute the onions with a pinch of salt until they are almost a slurry and golden. This will take about thirty minutes.
4. Add the apples and cook until they are slightly softened, another five minutes or so. Add another pinch of salt and deglaze the pan with the vinegar. Cook down until the pan is nearly dry. Combine with the bacon mixture and allow to cool a bit. Stir in the cheese.
5. Heat oven to 400. Sprinkle a board with a light dusting of flour. Unfold the pastry and flatten with a rolling pin. Cut into four equal squares.
6. Divide the mixture among the four squares, placing it in the middle of each square. Wet the edges with the egg wash mixture and fold the squares into triangles, pressing lightly the edges together. Poke a couple of vent holes in the top of each triangle with a sharp knife and brush each lightly with the remaining egg wash mixture. Transfer to a lightly oiled baking sheet, spaced several inches apart.
7. Bake until the turnovers are browning at the tips and golden on top, 20 to 25 minutes. Let stand 10 minutes before serving.