Bear’s Head Mushroom and Smoked Cheddar Turnover with Apple Relish

By / Photography By Jennifer Bakos | November 10, 2016


For the turnovers 
1 teaspoon canola oil 
1 garlic clove, peeled and sliced 
2 tablespoons freshly chopped thyme 
1 medium shallot, peeled and minced 
2 cups bears head mushrooms, large dice 
1 cup shredded smoked cheddar 
1 package frozen puff pastry dough, defrosted 
Egg wash

For the relish
1 teaspoon canola oil 
1 medium red onion, peeled and finely diced 
3 apples, peeled, cored and finely diced 
1 cup brown sugar 
1 cup apple cider vinegar 
Salt and freshly ground pepper, to taste

Prepare the turnovers
Preheat oven to 350° F

In a large sauté pan, heat the oil over medium heat. Add garlic, thyme, and shallots to the pan and cook until fragrant, approximately 1 minute. Reduce heat to low and add the mushrooms to the pan. Stirring occasionally, cook mushrooms until golden, another 5-6 minutes. Remove pan from the heat and place mushroom mixture in a large bowl. Allow to 
cool to room temperature. Add in the cheese, mix, and set to the side. On a lightly floured board, roll out puff pastry to 1/4-inch thickness. Cut into 3-inch squares. Fill each square with the mushroom filling. Using a pastry brush, lightly egg wash the edges of the pastry. Fold each square over in half, from point-to-point, making a triangle. Crimp the edges with a fork. Using a sharp knife, lightly score the top of each turnover. Place on a baking sheet and cook until golden brown, approximately 12 minutes.
For the relish
In a medium saucepan, heat oil over medium-high heat. Cook the onions down until they are translucent. Reduce the heat to medium and mix in the apples, slowly cooking them down to allow them to soften. Add the sugar and vinegar to apples and reduce until the liquid has almost completely reduced. Season to taste and allow to cool to room temperature. 

Serve turnovers hot from the oven with apple relish.

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