Can be made the day before and gently re heated.
- 1 tbsp olive oil
- ½ small onion, very finely chopped
- 200g Roquefort cheese
- 75g hazelnuts finely chopped
- 2 tbsp chopped basil
- 3 heaped tablespoons mayonnaise
- 1 egg, beaten
- 500g short pastry, rolled out nice and thin
- sea salt and freshly ground black pepper
- beaten egg, to egg wash
Preheat the oven to 200C, Gas 6 and grease a baking sheet.
Heat the oil and add the onion. Cook for 5 minutes.
Place in a bowl and cool. Add the cheese, nuts, basil and mayonnaise and mix really well.
Roll out the short pastry nice and thin.
Cut out 16 or so 6cm roughly diameter circles from the pastry and cover to prevent them drying out.
Lightly brush one pastry disc with egg wash, around the edges..
Place a small spoonful of the cheese mixture onto one side, then fold over the pastry and pinch edges to seal well.
Repeat to make more turnovers.
Brush turnovers with egg wash and sprinkle with sea salt and cracked black pepper, then place on baking sheet.
Cook in the oven for about 15 -20 minutes, or until golden.
Remove from the oven and allow to cool.