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Butternut Squash & Goat Cheese Turnovers
Servings
18
18
Day Part
- Breakfast
Menu Part
- Sandwich
Main Ingredient
- Squash
Chef Carrie Hudson
West Egg Cafe
Atlanta
Pastry chef Hudson earned second place for this recipe in the Neighborhood to Nation culinary competition for independent restaurants. She came up with the idea for more savory grab-and-go items while working at the farmers market right outside the restaurant. She discovered that marketgoers were seeking out savory items for breakfast—not just sweet—and incorporated seasonal produce to differentiate this recipe.
Ingredients
3 frozen puff pastry dough sheets, thawed (2 lb. 4 oz. package)
2 tbsp. canola oil
2 cups sliced red onions (7 oz.)
2 tbsp. finely chopped fresh garlic
3 lb. butternut squash, peeled and diced small (7 cups)
1 tbsp. kosher salt
1 tsp. coarsely ground black pepper
2 ½ tbsp. fresh thyme leaves
2 tbsp. salted butter
9 oz. soft goat cheese
1 large egg, beaten
Steps
1. Thaw puff pastry sheets, covered, at room temperature until flexible, about 15 to 30 minutes. Or refrigerate overnight until thawed.
2. In large saute pan over medium heat, heat oil. Add onions and cook until translucent, about 2 minutes. Add garlic; saute 30 seconds. Stir in squash, salt and pepper.
3. Cook about 15 to 20 minutes until squash is fork-tender, stirring occasionally. Add thyme and butter; cook 2 minutes longer. Remove from heat; cool to room temperature.
4. Cut each puff pastry sheet into 6 squares; add a #70 scoop of goat cheese on top and spread to within ½-inch of edges. Add a #24 scoop of squash filling; brush edges of each square with beaten egg. Fold opposite corners together to create a triangle; dip fork in flour and use to seal edges.
5. Brush pastry with beaten egg; cut three small vent holes in top of each triangle. Bake in preheated 400 F oven 18 to 24 minutes or in convection oven set at 350 F for 15 to 20 minutes until golden. (Rotate pans in convection oven a half turn after 7 minutes.) Serve warm.
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