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Can be made the day before and gently re-heated.
Calories 542 kcal
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients
 

  • 1 tbsp olive oil
  • 0.5 small onion, very finely chopped
  • 200 g Roquefort cheese
  • 75 g hazelnuts finely chopped
  • 2 tbsp chopped fresh basil
  • 3 tbsp mayonnaise, heaped
  • 1 egg, beaten
  • 500 g short pastry, rolled out nice and thin
  • salt and freshly ground black pepper
  • beaten egg, to egg wash

Instructions
 

  • Preheat the oven to 200C, Gas 6 and grease a baking sheet
  • Heat the oil add the onion, and cook for 5 minutes.
  • Place in a bowl and cool. Add the cheese, nuts, basil and mayonnaise and mix really well.
  • Roll out the short pastry nice and thin.
  • Cut out 16 or so 6cm roughly diameter circles from the pastry and cover to prevent them from drying out.
  • Lightly brush one pastry disc with egg wash around the edges.
  • Place a small spoonful of the cheese mixture onto one side, then fold over the pastry and pinch edges to seal well.
  • Repeat to make more turnovers.
  • Brush the turnovers with egg wash, sprinkle with sea salt and cracked black pepper, then place on baking sheet.
  • Cook in the oven for about 15 -20 minutes, or until golden.
  • Remove from the oven and allow to cool.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Roquefort Hazelnut Basil Empanadas
Amount per Serving
Calories
542
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
87
mg
29
%
Sodium
 
1077
mg
47
%
Potassium
 
206
mg
6
%
Carbohydrates
 
47
g
16
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Recipes
Cuisine Christmas, ITV This Morning
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