Apple turnovers are getting an upgrade! These little pastry pockets are sweet, savory and (dare I say it?) pretty much taste like they are filled with BACON. But they are vegetarian friendly, being mostly filled with apples, onions and a little bit of cheese.
I know, it might sound a little weird. Like maybe there’s some trick at play. But I am a massive fan of apples and cheese paired together, and I thought why not make a savory take on classic apple turnovers.
So I did.
And then I promptly ate two after I had already eaten lunch.
And now I’m eating another one while I type this (which mostly means I now have flakes of puff pastry stuck in my keyboard).
P.S. Can someone come over and take the rest of these away from me???
Honestly, these would make an awesome Saturday morning at-home brunch option or afternoon snack (which I guess is what I’m doing so far with this batch). This is total coffee shop food, or at least that’s what makes sense in my head.
No matter when you decide to enjoy them, I HIGHLY recommend you make a batch of these soon. Even your non-vegetarian friends will be impressed.
2 tablespoons chopped red onion
3-4 cloves of garlic, chopped
2 teaspoons olive oil
1 large granny smith apple, peeled and chopped
1 tablespoon soy sauce
2 teaspoons molasses
2 teaspoons liquid smoke
1 teaspoon apple cider vinegar
a generous seasoning of salt and pepper
1 cup shredded pepper jack cheese
one package of puff pastry (the brand I usually buy comes in two sheets)
sesame seeds for the tops (optional)
Sauté the red onion and garlic in the olive oil over medium/high heat for a couple minutes. Add in the apple. In a small glass bowl, stir together the soy sauce, molasses, liquid smoke and apple cider. Pour this over the apples and onions. Turn the heat down to medium, and continue to cook for 3-4 minutes until the liquid has reduced some and everything in the pan has softened.
Now I like to pulse the onion/apple mixture in a food processor or good blender with some salt and pepper tossed in. I’m not looking to completely puree the mix, but almost. I guess a puree with some texture to it still. Or you can skip this step; it’s just a texture thing anyway.
Cut your puff pastry into small triangles, fill with the mixture and a little shredded cheese. Add another triangle on top and use a fork to seal the edges and poke a few holes in the top.
Bake at 400°F for 15-18 minutes, until golden brown.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.