Last Updated on January 6, 2021 by Carrie Korem, FNTP
The Christmas rush has arrived in full force now! Our house is bustling with all sorts of activities. The end of the year brings graduation at the test pilot school, so there are plenty of events this week ending with a ceremony and celebration for the students. I’m rushing around helping make plans, addressing all my Christmas cards, baking, attending parties, and trying to take a breath amidst it all. You probably have a similar slate of events.
Especially during the holidays, I love dinners I can prepare ahead of time, freeze, and then pull out at the last minute without any preparation the day of. It makes things so much easier when you can have an evening or two without working at getting dinner on the table! These savory turnovers make a delicious main course and also serve well as appetizers when made smaller. I hope they’ll help you to beat the rush and allow you to really enjoy the special events on your calendar this year.
Serves: Makes 6 large turnovers
If you forget to make the dough ahead of time, you can shape the dough right after it's been mixed.
Crust recipe from Sally Fallon's, Nourishing Traditions. Filling adapted from Bon Appetit.
Save RecipeIngredients
- 1 cup plain whole yogurt
- 1 cup unsalted butter, softened
- 3 1/2 cups whole wheat flour (not pastry flour)
- 2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 1 teaspoon coarse sea salt
- 1 teaspoon dried thyme
- 1/2 cup dry red wine
- 10 ounces skirt or flank steak, cut crosswise on the diagonal into 1/4-inch strips
- 6 ounces stilton blue cheese, crumbled
- 1 large egg white, slightly beaten
Instructions
- Beat the yogurt and butter in a large bowl with an electric mixer. Add the whole wheat flour and salt. Stir until combined. Cover bowl and leave at room temperature for 12-24 hours.
- Heat olive oil in a large skillet over medium heat. Add onions and season generously with salt. Saute onions until brown and caramelized, about 30 minutes. Make a well in the center of the pan and add the thyme. Stir in the center until fragrant and then stir the thyme into the onions. Pour in the wine and simmer until liquid reduces, about 3 minutes. Set aside.
- Preheat oven to 375ºF and adjust rack to middle position. Separate dough into six parts. Roll one ball of dough out on a floured surface into a 9-inch round. Place a few tablespoons of onions on one half of dough round. Layer 4-5 pieces of sliced steak on top. Season with salt and pepper. Sprinkle with blue cheese. Fold dough over the pocket of filling and crimp edges to seal. Place turnover on a baking sheet lined with parchment paper. Brush with egg white and sprinkle with sea salt. Repeat with the remaining dough and filling. Bake for 30 minutes until golden brown. After the turnovers are baked and cooled you can freeze them in a sealed container for up to 2 months. To reheat, simply bake in a 375ºF oven for 45 minutes, until golden brown.
This post is linked to Simple Lives Thursday
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