Recipe - Vegetable Turnovers With Gorgonzola Sauce

CRUST
2 1/3 cup Allpurpose flour
One half cup Unsalted butter
One half cup Shortening
One half teaspoon Salt
8 tablespoon Cold water

VEGETABLE FILLING
2 teaspoon Olive oil
One half small Onion; minced
2 Cloves garlic; chopped
2 Yukon gold potatoes; peeled
and minced
2 Carrots; peeled and thinly
; cut or sliced up
1 cup Sliced button or wild
mushrooms
1 small Zucchini; minced
1 cup Red wine
2 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
Salt
Freshly ground black pepper

EGG WASH
1 Egg white
1 teaspoon Water

GORGONZOLA SAUCE
1 cup White wine
2 Cloves garlic; chopped
2 Shallots; chopped
1 cup Heavy whipping cream
1/3 cup Gorgonzola cheese
Salt
Freshly ground black pepper

To make the crust, place the flour, butter, shortening, and salt in a bowl.
Using your fingertips, rub the mixture together until a coarse meal forms.
Drizzle in the cold water and stir gently with a fork, just until the dough
starts to come together. Add a bit more water if needed; it's better to
have dough that is slightly wet than dough that is too dry. Cover the dough
in plastic wrap and let it rest for 15 to 20 minutes.

Meanwhile, prepare the filling. Heat the oil in a large saute pan over high
heat until very hot. Add the onion and garlic and lightly saute for about 2
minutes. Add the potatoes and carrots and saute for 4 to 5 minutes. Add the
mushrooms and zucchini and lightly saute for about 2 minutes. Add the red
wine and reduce until about 2 tablespoons of liquid remain. Add the basil,
parsley, and thyme and season to taste with salt and pepper. Remove from
the heat and let cool completely.

Preheat the oven to 425 degrees. Butter a baking sheet and set aside. Place
the dough on a wellfloured work surface and roll it out into a 24inch
square. Cut the square into 4 equal squares. Distribute the cooled
vegetable filling evenly in the center of the 4 squares. Fold a corner of
the dough over the filling to form a triangle shape, and crimp the edges
with the tines of a fork to seal well.

To make the egg wash, whisk together the egg white and water. Using a
pastry brush, coat the top of the turnovers with the egg mixture. Place the
turnovers on the prepared baking sheet and place the pan in the oven. Bake
for about 20 minutes, or until golden brown.

Meanwhile, prepare the sauce. Place the wine, garlic, and shallots in a
medium saute pan over high heat and reduce until about One fourth cup of liquid
remains. Add the cream and reduce again over high heat until about One half cup
liquid remains and the sauce is thickened. Add the Gorgonzola. Season to
taste with salt and pepper.

Remove the turnovers from the oven, and let them cool for a minute on the
baking sheet. Using a metal spatula, transfer the turnovers to a serving
platter or individual plates. Pour the sauce over the top and serve hot.

Converted by MC_Buster.

Per serving: 1113 Calories (kcal); 80g Total Fat; (68% calories from fat);
16g Protein; 68g Carbohydrate; 161mg Cholesterol; 640mg Sodium Food
Exchanges: 3 One half Grain(Starch); One half Lean Meat; 1 One half Vegetable; 0 Fruit; 15
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.