1 bosc pear, peeled, cored and cut into 1/2 inch pieces
3/4 cup grated cheddar cheese (about 2 1/2 oz)
1 tsp chopped fresh tarragon
Salt & pepper
1 frozen puff pastry sheet, thawed
1 1/2 tbsp heavy cream
One 5 oz bag baby spinach
1/4 red onion, thinly sliced
1 1/2 tbsp fresh lemon juice
Instructions
Preheat the oven to 400 degrees. In a skillet, cook the bacon over medium heat until crisp, 7-10 mins; drain on paper towels. Reserve the bacon grease in a small, heatproof bowl and reserve the skillet. In a large bowl, combine the pear, 1/2 cup cheese, the tarragon and 1/2 tbsp of the reserved bacon grease; season with salt and pepper.
Using a rolling pin, roll out the puff pastry to a 12 inch square; cut the pastry into quarters. Arrange in a single layer on a parchment-lined baking sheet. Divide the pear mixture evenly among the squares, reserving the bowl. Moisten the edges of the pastry with water, then fold over to enclose the filling, pressing the edges to seal. Brush each turnover with the cream, cut a few slits on top and sprinkle with the remaining 1/4 cup cheese. Bake until browned, about 20 mins.
In the reserved large bowl, combine the spinach, red onion and cooked bacon. Reheat 1 tbsp of the reserved bacon grease in the reserved skillet, then remove the pan from the heat and swirl in the lemon juice. Drizzle over the salad, season with salt and pepper and toss. Serve with the turnovers.
Originally Submitted
9/15/2010
0 Out of 5 from
0 reviews
You can add this Pear Cheddar Turnovers w/Hot Bacon & Spinach Salad recipe to your own private DesktopCookbook.