Artichoke Turnovers

Active Time: 30 minutes (total time 2 hours and 20 minutes) – just a note… she is smoking crack to think these only take 30 minutes… LOVE MARTHA…
Makes: 40, serves 8 to 10

Ingredients:

4 tablespoons unsalted butter
1 large shallot, minced
2 teaspoons minced garlic (from 3 small cloves)
3 tablespoons all-purpose flour, plus more for surface
½ cup dry white wine
½ cup whole milk, warmed
½ cup homemade or store-bough low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
1 pound frozen artichoke hearts, thawed and chopped
½ cup finely grated parmesan cheese (1 ounce)
½ cup finely grated pecorino Romano cheese (1 ounce)
1 tablespoons finely chopped fresh thyme
1 ½ teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
2 packages (14 ounces each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash

1. Melt butter in a small sauce-pan 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, some pepper, and 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.

2. Preheat oven to 400°. Roll out puff pastry to an 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).

3. 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. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.

4. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

(make ahead – unbaked turnovers can be frozen or up to 3 days)