Vegetable Turnovers with Gorgonzola Sauce

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Try this Vegetable Turnovers with Gorgonzola Sauce recipe, or contribute your own.


Black Pepper; freshly ground
1 ts Chopped fresh parsley
1/2 c Shortening
1 c Heavy whipping cream
1/3 c Gorgonzola cheese
2 Shallots; chopped
2 Carrots; peeled and thinly sliced
1 ts Water
2 Garlic; chopped
2 Garlic; chopped
1/2 sm Onion; diced
1 sm Zucchini; diced
1 Egg white
Black Pepper; freshly ground
2 1/3 c All-purpose flour
2 ts fresh basil; Chopped
1 c White wine
2 Yukon gold potatoes; peeled
1 c button mushrooms; or wild, Sliced
1 ts fresh thyme; Chopped
1/2 c Unsalted butter
1/2 ts Salt
8 tb Cold water
2 ts olive oil
; sliced
1 c Red wine

Original recipe makes 4



To make the crust, place the flour, butter, shortening, and salt in a bowl. Using your fingertips, rub the mixture together until a coarse meal forms. Drizzle in the cold water and stir gently with a fork, just until the dough starts to come together. Add a bit more water if needed; its better to have dough that is slightly wet than dough that is too dry. Cover the dough in plastic wrap and let it rest for 15 to 20 minutes. Meanwhile, prepare the filling. Heat the oil in a large saute pan over high heat until very hot. Add the onion and garlic and lightly saute for about 2 minutes. Add the potatoes and carrots and saute for 4 to 5 minutes. Add the mushrooms and zucchini and lightly saute for about 2 minutes. Add the red wine and reduce until about 2 tablespoons of liquid remain. Add the basil, parsley, and thyme and season to taste with salt and pepper. Remove from the heat and let cool completely. Preheat the oven to 425 degrees. Butter a baking sheet and set aside. Place the dough on a well-floured work surface and roll it out into a 24-inch square. Cut the square into 4 equal squares. Distribute the cooled vegetable filling evenly in the center of the 4 squares. Fold a corner of the dough over the filling to form a triangle shape, and crimp the edges with the tines of a fork to seal well. To make the egg wash, whisk together the egg white and water. Using a pastry brush, coat the top of the turnovers with the egg mixture. Place the turnovers on the prepared baking sheet and place the pan in the oven. Bake for about 20 minutes, or until golden brown. Meanwhile, prepare the sauce. Place the wine, garlic, and shallots in a medium saute pan over high heat and reduce until about 1/4 cup of liquid remains. Add the cream and reduce again over high heat until about 1/2 cup liquid remains and the sauce is thickened. Add the Gorgonzola. Season to taste with salt and pepper. Remove the turnovers from the oven, and let them cool for a minute on the baking sheet. Using a metal spatula, transfer the turnovers to a serving platter or individual plates. Pour the sauce over the top and serve hot. Per serving: 1113 Calories (kcal); 80g Total Fat; (68% calories from fat); 16g Protein; 68g Carbohydrate; 161mg Cholesterol; 640mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 15 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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