Vegetable Garden Turnover
Ingredients
- 2 pcPuff pastry (rolled out)
- 2 pcLeek (sliced)
- 2 pcCarrot (finely diced)
- 200 gButton mushroom (sliced)
- 1 pcYellow onion (minced)
- 40 gUnsalted butter
- 100 mlCream
- 1 pcEgg (for glazing)
- 1 pinchThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden crust that crumbles under the knife, revealing tender leeks and carrots slowly cooked in butter. The aroma of warm thyme and the flaky texture define every bite.
- 1
Finely slice the onion and leeks. Cut carrots into small cubes and mushrooms into slices. Keep sizes regular for even cooking.
- 2
Melt butter in a sauté pan. Add vegetables and thyme. Let them sweat over low heat until tender and translucent, without browning. Season with salt and pepper.
- 3
Add cream and let reduce for a few minutes until the sauce coats the back of a spoon. Remove from heat and let cool completely to avoid soaking the pastry.
- 4
Cut circles out of the puff pastry. Place a generous spoonful of filling in the center. Moisten the edges, fold over, and seal firmly by pressing with your fingers.
- 5
Beat the egg and brush the surface. Bake at 200°C until the turnover is well puffed and has a shiny, amber color.
Frequently asked questions
How do you get this dish right?
- Ensure the filling is completely cold before assembling, otherwise the heat will melt the pastry fat and it won't rise correctly.
- For a perfect seal, don't use too much water on the edges; excess moisture prevents the pastry from sticking.
How long does this dish keep?
Store in the fridge for up to 3 days. Reheat in the oven at 150°C to maintain crispness; avoid using the microwave.
