Escarole Turnover

Ingredients:

• 1 pound escarole, washed and dried
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 cup freshly grated parmesan cheese
• 1 package puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Trim the bottom of the escarole and discard any wilted leaves. Roughly chop the escarole.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute. Stir in tomato paste and red pepper flakes. Add escarole and cook until wilted, about 5 minutes.
5. Season with salt and black pepper. Remove from heat and stir in parmesan cheese.
6. Roll out the puff pastry on a lightly floured surface and cut into 4 squares.
7. Spoon 1/4 of the escarole mixture onto the center of each square. Fold pastry over to enclose filling and seal edges by pressing with a fork.
8. Brush turnovers with beaten egg and place on a baking sheet lined with parchment paper.
9. Bake for 20-25 minutes or until golden brown.

Verdict:

This Escarole Turnover is a delicious and savory pastry that’s perfect for a light lunch or dinner. The escarole filling is full of flavor and pairs perfectly with the flaky puff pastry crust!

Serving Suggestions:

• Serve hot with a side salad or soup.
• Great for a party or potluck.
• Can be made ahead and reheated in the oven.