Artichoke Turnovers

A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.

4 Tbsp. unsalted butter
1 large shallot, minced
2 tsp. garlic, minced (3 small cloves)
3 Tbsp. all-purpose flour, unbleached
½ cup dry white wine
½ cup whole milk, warmed
½ cup chicken stock, warmed
coarse sea salt
black pepper, freshly cracked
pinch cayenne pepper
1 lb frozen artichoke hearts, thawed and chopped (3 cups)
½ cup Parmesan cheese, finely grated (1 oz)
½ cup Pecorino Romano cheese, finely grated (1 oz)
1 Tbsp. fresh thyme, finely chopped
1½ tsp. lemon zest, finely grated
1 tsp. Dijon mustard
2 (14 oz) pkgs puff pastry
1 large egg, lightly beaten for egg wash

Melt 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 tsp. 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.

Preheat oven to 400°F (200°C).

Roll out puff pastry to a 1/8” thickness on a lightly floured surface. Cut into forty 3” squares (you will have pastry left over).

Arrange 1 Tbsp. 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.

Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

Makes 40 and serves 8-10.