Ingredients
4 tbsp. unsalted butter
1 large shallot
2 tsp. minced garlic
3 tbsp. all-purpose flour
1/2 c. dry white wine
1/2 c. whole milk
1/2 c. homemade or store-bought low-sodium chicken stock
Coarse salt
Freshly ground pepper
1 pinch cayenne pepper
1 lb. frozen artichoke hearts
1/2 c. finely grated Parmesan cheese
1/2 c. finely grated Pecorino Romano cheese
1 tbsp. finely chopped fresh thyme
1 1/2 tsp. finely grated lemon zest
1 tsp. Dijon mustard
2 package frozen puff pastry
1 large egg
Preparation
Step 1Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.Step 2Preheat oven to 400 degrees F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).Step 3Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.Step 4Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
