Cherry Turnovers

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A very easy and delicious recipe from Gooseberry Patch’s new cookbook.  If you would like a chance to WIN a copy of this cookbook, please see THIS POST and comment with your favorite thing to have for breakfast!

This recipe was really easy.  I made them for dessert after dinner instead of for breakfast but Mr. Meat Eater had the leftovers the next day for breakfast.

I am not the greatest working with puff pastry.  I must do something wrong because it always looks so easy when others work with it.  Eventually I get it but I struggle with it.

Cherry Turnovers
Submitted by Lynda Robson of Boston, MA

1 (17 1/4 oz) pkg puff pastry, thawed
21 oz can cherry pie filling
1 cup powdered sugar
2 tbsp water ~ I used milk which I prefer

Unfold each puff pastry sheet and cut each sheet into four squares.

Divide pie filling among the 8 squares. I used a couple of tbsps for each turnover and had filling left over which I froze.

Brush edges of pastry with water and fold into triangles. Crimp edges with a fork. I didn’t brush the edges with water but I did crimp with a fork. Cut a small slit in the tops of the pastries with a sharp knife if desired.

Place the pastries on ungreased baking sheets and bake at 400º for 15 to 18 minutes until puffed and golden.

Let cool slightly.

Blend together the powdered sugar and water and drizzle over the tops of the warm turnovers.

Makes 8 turnovers.

Happy Cooking!

Guinness and Beef Pot Pie

2 Comments

This pot pie is really, really good.  It does take some planning since it needs to cool completely before adding the puff pastry but other than that it’s easy.  I added some baby carrots to it just because.  I found this recipe in Gourmet a few years ago and changed it around to suit my fancy.

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Guinness and Beef Pot Pie

2 lbs stew beef, cut into 1 inch pieces
2 tbsps flour
1 tsp salt
1/2 tsp black pepper
2 tbsps vegetable oil
1 large onion, roughly chopped
2 garlic cloves, minces
3 tbsps water
1 cup beef broth
1 cup Guinness
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1/2 of a package of frozen puff pastry (one sheet), thawed
1 egg, beaten
1 tbsp water

Preheat oven to 350º.

Stir flour, salt and peper together in a shallow dish. Add the beef, making sure all sides are coated with flour then transfer to another plate.

Heat oil in a large ovenproof pot, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch. Transfer meat to a bowl and set aside.

Add onion, garlic, and water to the pot and cook until onion is soft, about 5 minutes. Stir beef back in the pot, add the broth, beer, Worcestershire and thyme. Bring to a simmer, then cover and transfer to the oven. Bake until beef is tender and sauce is thickened ~ about 1 1/4 hours. When done, discard thyme and cool stew completely, uncovered.

Increase oven temp to 425.

Put stew in a baking dish (or you can use individual dishes), top with the puff pastry. Slice some vents in the dough. Stir together the egg and water and brush over the top of the pastry.

Bake the pot pie until pastry is puffed and golden brown, about 20 minutes. Reduce oven to 400º and bake for 5 more minutes to thoroughly bake the puff pastry.

Serves 3-4

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Happy Cooking!

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