Preheat oven to 210 °C (Gas Mark 7). Roll out the pastry dough and cut out 8 circles approximately 10cm in diameter with a cookie-cutter or bowl.
Wash the spinach and drain. Peel and finely chop the onion.
Melt butter in a pan and fry onion for 2 to 3 min, then add spinach and allow leaves to sweat. Continue cooking by stirring spinach often for 4 to 5 min. Drain and pour into a bowl. Add salt and pepper. Cut the Chavroux log into 4 slices then cut each of those slices into 2.
Place about a tablespoon of spinach on half of a circle of dough. Add a few pine nuts and a ½ slice of cheese.
Brush the edges of the dough with egg yolk. Then fold half of the dough over the filling to form a turnover. Press down on the edges using the tines of a fork to seal it. Then brush the turnover with egg yolk. Repeat the same process for the other turnovers.
Place on a baking sheet lined with parchment paper. Cook approximately 15 minutes. Turnovers should be golden brown. Enjoy while warm.
1 shortcrust pastry dough
125g fresh spinach leaves
½ onion
20g butter
10g pine nuts
½ Chavroux goat’s cheese log
1 egg yolk
salt and pepper
View Method
Recipe Method
Preheat oven to 210 °C (Gas Mark 7). Roll out the pastry dough and cut out 8 circles approximately 10cm in diameter with a cookie-cutter or bowl.
Wash the spinach and drain. Peel and finely chop the onion.
Melt butter in a pan and fry onion for 2 to 3 min, then add spinach and allow leaves to sweat. Continue cooking by stirring spinach often for 4 to 5 min. Drain and pour into a bowl. Add salt and pepper. Cut the Chavroux log into 4 slices then cut each of those slices into 2.
Place about a tablespoon of spinach on half of a circle of dough. Add a few pine nuts and a ½ slice of cheese.
Brush the edges of the dough with egg yolk. Then fold half of the dough over the filling to form a turnover. Press down on the edges using the tines of a fork to seal it. Then brush the turnover with egg yolk. Repeat the same process for the other turnovers.
Place on a baking sheet lined with parchment paper. Cook approximately 15 minutes. Turnovers should be golden brown. Enjoy while warm.
