Peppery Sundried Tomato Turnovers
This quick and easy dough is flavorful enough for almost any filling, but perfect with sundried tomatoes and cheese.
Serves: 36Hands-on: 45 minutesTotal: 1 hourDifficulty: Medium
- 2 cups all-purpose flour
- 1 Tbsp. sugar
- 1 1⁄2 tsp. salt, divided
- 1 1⁄2 tsp. ground black pepper, divided
- 1⁄4 tsp. baking powder
- 5 Tbsp. olive oil, divided
- 4 Tbsp. ice water
- 1 large shallot, peeled and minced
- 4 packed cups baby spinach
- 1⁄2 cup finely chopped basil leaves
- 1 tsp. apple cider vinegar
- 1⁄2 cup finely chopped sun-dried tomatoes
- 1⁄2 cup cream cheese
- 1⁄2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- Combine the flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and baking powder in the bowl of a food processor. Pulse several times to incorporate, then add 4 tablespoons olive oil, ice water, and vinegar. Pulse several times again, adding an additional tablespoon ice water until the mixture resembles wet sand. Transfer the dough to plastic wrap and form into a solid ball. Cover and set aside for 15 minutes before rolling out.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the shallot and cook for 5 minutes until soft. Add the spinach and basil and continue to cook until the greens have wilted, about 5 minutes.
- Transfer the cooked greens to a mixing bowl and add the vinegar, tomatoes, cream cheese, Parmesan cheese, remaining salt, and remaining pepper. Mix well and set aside to cool for 15 minutes.
- Preheat oven to 350°F.
- Lightly flour a work surface. Roll the dough out to 1⁄4 inch thick and use a glass or biscuit cutter to cut out 3-inch circles. Spoon about 2 teaspoons of filling into the middle of each circle. Fold one side over the other and crimp the edges with a fork.
- Transfer the turnovers to a baking sheet and brush lightly with the beaten egg. Bake for 15 minutes, or until the edges are beginning to brown. Serve hot.