By Wai Lin Coultas
SAVOURY MEATY turnovers are an American convenience food, so a combination with Italian calzone creates giant turnovers brimming with delicious salami, veg and cheese! Perfect and easy to whip up for a shared lunch in a busy working week.
2 large portobello mushrooms, sliced
1 large cucumber, thinly sliced
60 g vintage Cheddar cheese, grated
60 g hot salami, sliced
3 sprigs fresh fennel fronds, chopped
40 g fresh dill, chopped
2 handfuls fresh baby spinach leaves
2 sprigs fresh flat leaf parsley
2 sheets frozen puff pastry, thawed
1 tsp Herbie’s Persian spice mix
1 tsp Original Smoke & Spice Tasmania
2 tbsp sour cream
2 tbsp fish sauce
2 tbsp sherry vinegar
1 1/2 tbsp Mount Direction Olives olive syrup
1 egg, beaten
• Over medium heat fry mushrooms in melted butter till starting to soften.
• Add cucumbers, frying to cook through both veggies.
• Stir in fennel fronds till wilted. • Add spices, fish sauce, sour cream, vinegar and olive syrup. Set aside to cool slightly.
• For each turnover, place puff pastry sheet on baking paper, lightly folding one corner over the opposite corner to define triangular area for filling.
• Spoon half the mixture onto triangular area, leaving a 1cm border along its two edges.
• Brush the border with egg wash and sprinkle half the salami, cheese and dill over filling.
• Fold unfilled puff pastry half over filling to form turnover, press down on edges and then crimp with fork.
• With a knife, pierce top of turnover twice, brush pastry over with egg wash.
• Transfer both turnovers, still on baking paper, to baking tray and chill uncovered in fridge.
• While turnovers are chilling, pre-heat oven to fan forced 195°C.
• Bake for 25 to 30 minutes until the pastry is puffed and golden.
• Serve hot on bed of spinach, garnished with parsley.