Looking for a tasty appetizer for your elaborate dinner? Look no further. This recipe takes a bit of prep time but is not hard to make. The combination of artichoke hearts and cheeses is classic and with the shallots, garlic and wine, make a wonderful filling for the crispy puff pastry. Perfect finger food.
4 tablespoons unsalted butter
1 large shallot (minced)
3 cloves garlic (minced)
3 tablespoons flour (plus more for surface)
½ cup dry white wine
½ cup warm milk
½ cup warm vegetable stock
1 teaspoon salt
Fresh ground pepper to taste
Pinch of cayenne pepper
1 14-oz can artichoke bottoms (drained and chopped)
½ cup Parmesan cheese (finely grated)
½ cup Pecorino Romano cheese (finely grated)
1 tablespoon fresh thyme (chopped fine)
1½ teaspoons lemon zest (chopped fine)
1 teaspoon Dijon mustard
4 sheets puff pastry (thawed)
1 large egg (beat with 1 teaspoon water)
Preheat oven to 400 degrees.
Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, pepper to taste, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
On a lightly floured surface, roll out each sheet of puff pastry to a 1/8-inch thickness. Cut each of the four sheets into nine 3-inch squares.
Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate for about 30 minutes.
Brush turnovers with egg wash. Make two or three small scores across the top of each turnover for venting. Bake until golden, about 20 minutes. Let cool for 5 minutes before serving.