Cheese and greens turnovers
Leftover cheese need never go to waste. You can melt soft cheese over sliced potatoes and bake – à la tartiflette. Or fold grated cheese into an omelette. Another option is to blend it with crisp breadcrumbs for a cheesy gratinated topping. Blue cheese can be whisked into salad dressings, while Parmesan rinds added to stock or soup give a great depth of flavour.
Ingredients
Preparation
Method
Step 1
Cook the raw greens in plenty of boiling salted water, then refresh and squeeze out the moisture. Chop coarsely.
Step 2
Heat the oil in a frying pan and cook the onion until soft. Add raw root vegetables. Fry for 1 minute, then add a splash of water and cover. Cook until soft. Add any cooked veg to the onion when soft.
Step 3
Place the greens in a large bowl and mix with the other ingredients except for the pastry (saving a little of the egg mix for an egg wash). Season the mixture to taste with salt and black pepper.
Step 4
Heat the oven to 200°C/fan oven 180°C/mark 6. Lay out the pastry on a floured surface and cut into 6 squares. Line a baking sheet with baking paper and lay the pastry pieces on top.
Step 5
Put 4 dessert spoonfuls of the mix in a strip diagonally from one corner to the other. Fold the other two corners together and brush with a little egg. Bake for 30 minutes until golden and crisp.
