Ham and Brie Turnovers
These turnovers were inspired by Latin American empanadas, the handy individual meat pies of Spanish origin. Perfect for a tidy snack when it’s so cold outside that nothing will tempt your fingers out of their warm mitts.
- Course: Snack
- 1½ cups (375 ml) unbleached all-purpose flour
- ½ tsp (2 ml) salt
- ½ cup (125 ml) butter
- 1 egg
- 1 egg yolk
- 2–3 tbsp (30–45 ml) hot water
- 3 tbsp (45 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 6 oz (175 g) sliced Black Forest ham
- 7 oz (200 g) Brie cheese, chilled
- Egg wash (1 egg yolk mixed with 1 tbsp/15 ml water)
- 1. Mix flour and salt in a medium bowl. Cut in butter using a pastry cutter or food processor until mixture forms coarse crumbs.
- 2. Lightly beat egg and yolk. Add gradually to flour mixture with just enough hot water to form a smooth dough, being careful not to overwork. Shape into a disc, wrap in plastic, and chill for at least 1 hour in the refrigerator.
- 3. Divide dough into 6 smaller discs. Roll out each on a lightly floured board to make 65" (16 cm) circles.
- 1. In a small bowl, mix mustard and honey. Divide among pastry circles. With a spoon, spread mixture slightly, to about 1" (2.5 cm) from the edge.
- 2. Coarsely chop ham and Brie, and mix together. Divide among pastry circles, placing on mustard mixture. Brush pastry edge with egg wash. Carefully press filling to compact. Fold pastry in half, pressing edges firmly together to enclose the filling. Crimp edges to seal tightly. Place turnovers, seam side up, on a parchment–lined cookie sheet. Brush with remaining egg wash. Bake in a 375°F (190°C) oven for about 35 minutes, until pastry is a rich brown. Serve warm or at room temperature.
- - You can vary the filling mixture by adding, for example, 1 green onion, finely chopped, and half a roasted red pepper, thinly sliced. As well, try sprinkling poppy seeds over the pastry after brushing it with egg wash.