PETITS CHAUSSONS AU ROQUEFORT [Pastry Turnovers with Roquefort Cheese]
These nice little mouthfuls are made of pastry dough rolled out and cut into squares, ovals, or circles. In the center a small lump of filling is placed. The edges of the pastry are moistened with beaten egg, then either another piece of pastry is placed on top, or the original pastry is folded over upon itself to enclose the filling. They are then baked in a hot oven until they puff and brown. In making them, avoid putting in so much filling that the pastry cannot be sealed, and be sure to seal carefully so the turnovers do not burst while baking. A ravioli stamp—a heavy metal ring about 2 inches in diameter with serrated teeth—will seal 2 rounds of pastry most efficiently together. Turnovers may enclose a variety of stuffings other than Roquefort, such as the cream fillings or any of the liver, sausage, or veal mixtures in the pâté section, or the ground meat mixtures in the Beef, Lamb, or Veal sections. You can also use little pork sausages or store-bought sausage meat. Chaussons may be made in any size or shape, from about 2½ inches for appetizers to 12 inches for an entrée.
Ingredients
Instructions
  1. Mash the cheese in the bowl with a mixing fork. Beat in the butter, then the egg yolks, kirsch or cognac, pepper, and chives or onion tops.
  2. Beat in the cream by tablespoons but do not let the mixture thin out too much. It should remain a fairly thick paste. Correct seasoning.
  3. Roll out the dough into a rectangle ⅛ inch thick. With a ravioli wheel or a knife, cut the dough into 2½-inch squares.
  4. Preheat oven to 425 degrees.
  5. .Place 1 teaspoon of filling in the center of each square. One by one, paint a ¼-inch border of beaten egg around the edges of the pastry. Fold the pastry over on itself into a triangle. Press the edges together firmly with your fingers. Press them again making a design with the tines of a fork. Place on a buttered baking sheet and continue with the rest of the turnovers. Paint the tops with beaten egg. Make shallow Crosshatch lines with the point of a knife, and poke a ⅛-inch hole through the center of each pastry top so cooking steam can escape.
  6. Bake in upper third of preheated oven for about 15 minutes, or until puffed and lightly browned.
  7. Turnovers may be baked, then reheated. Baked turnovers may also be frozen, then set in a 425-degree oven for 5 minutes or so to thaw and heat through.