Sweet Onion Turnover Recipes

SWEET ONION TURNOVERS

Steps:

• In a bowl, combine the flour, sugar and salt; cut 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate., In a large skillet, cook the onion, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly. In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture., Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-in. circle. Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork a seal., Brush with reserved beaten egg. Bake at 400° for 20-25 minutes or until filling reaches 160° and crust is golden brown.

BLAAK CHEESE AND SWEET ONION TURNOVERS

Steps:

• For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
• For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

SWEET ONION TURNOVER

Steps:

• In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
• In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs and set aside 2 T.
• Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
• Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
• Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
• Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

SWEET ONION TURNOVERS

Steps:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.