Snacks & party food

Reblochon, Chorizo and Olive Mini Turnovers

Name: Reblochon, Chorizo and Olive Mini Turnovers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9 pieces
Ingredients: 1 sheet shortcrust pastry (about 230 g / 8 oz); 30 g (1 oz) chorizo; 30 g (1 oz) reblochon; 30 g (1 oz) pitted green olives, reduced salt; 1 pinch pepper; 1 egg yolk; 15 ml (1 tbsp) water

Small savoury turnovers for an aperitif, filled with finely diced reblochon, chorizo and green olives. The Tri Chaussons Party cuts, fills and seals three turnovers at a time, so they all come out the same size and stay closed in the oven.

In brief Reblochon, Chorizo and Olive Mini Turnovers is a snacks & party food recipe ready in 35 minutes for 9 pieces.

Total time: 35 min
Prep: 20 min
Cook: 15 min

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Method

Heat the oven to 200 °C (400 °F).
Unroll the pastry and cut out rounds of about 8 cm (3 in), or press out 3 shapes at a time with the Tupperware Tri Chaussons Party.
Cut the chorizo, reblochon and olives into very small dice and season with pepper.
Moisten the edges of the pastry. Divide the filling between the rounds, or lay the pastry over the open Tri Chaussons Party and fill the hollows.
Seal the rounds with a fork, or close the Tri Chaussons Party to crimp the edges, then release the turnovers.
Place them on a lined baking tray, brush with the egg yolk beaten with the water and bake for 15 minutes.

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Oven Party and finger food eggs

Questions about this recipe

How long does Reblochon, Chorizo and Olive Mini Turnovers take?

35 minutes in total: 20 minutes of preparation and 15 minutes of cooking.

How many people does it serve?

The quantities are for 9 pieces. Use the − and + buttons above the ingredients to adjust them.

Any tip for success?

Freeze the unbaked, glazed turnovers on a tray, then pack them into a Tupperware freezer container. Bake them straight from frozen, allowing about 5 minutes more.

Reblochon, Chorizo and Olive Mini Turnovers

Ingredients

Method

Questions about this recipe

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