- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 45 minutes
- Effort: medium
For the cheese turnovers
- 2 large onions, thinly sliced
- 5 tbsp olive oil
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- 1 tsp chopped basil
- 2 cloves garlic, crushed
- 200 g pitted black Provencal olives, chopped
- 250 g goats' cheese
- 375 g frozen puff pastry
- 1 egg, beaten with a teaspoon of water
- 1 tbsp clear honey
For the peppers
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 cloves garlic, shredded
- 1 x 400 g tinned red peppers
- 1 bunches basil, roughly torn
1. To make the turnovers, heat 3 tablespoons of the olive oil in a frying pan and fry the onion for about 15 minutes, until very soft and caramelised. Set aside to cool.
2. In a bowl, combine the remaining olive oil, chopped herbs, garlic, olives and goats' cheese. Stir well to combine, season with salt and pepper, and refrigerate until ready to make up the turnovers.
3. Roll out the puff pastry to a thickness of 3 millimetres (a pasta machine works well for this). Using a pastry cutter of about 4cm diameter, cut as many circles from the pastry as you can.
4. Place 1 teaspoon of the caramelised onions on one side of each of the round, followed by 1 teaspoon of the goat cheese mixture.
5. In a small bowl, lightly whisk the egg and brush the outer edges of the pastry with the egg. Fold the empty semi circle of pastry over the filling and press the edges with a fork to seal. Transfer to the fridge and chill for 10 minutes.
6. For the peppers, heat the olive oil in a saucepan and add the vinegar and garlic.
7. Stir in the peppers and soften for 5 minutes. Just before serving, season to taste and add the basil.
8. Heat a deep fat fryer one-third filled with oil to 175C. Deep-fry the pastries until golden, drain on kitchen paper and coat with honey. Grind over a little black pepper and serve with the stewed peppers.
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