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Blue Monkey, Butternut & Quince Paste Turnovers

Blue Monkey, Butternut & Quince Paste Turnovers

Blue Monkey, Butternut & Quince Paste Turnovers

Makes 12 

1 medium butternut squash, peeled and cut into 2cm cubes
Extra virgin olive oil (EVO)    
Sea salt and freshly ground pepper
1 pack Paneton flaky puff pastry , thawed
75g Mt. Eliza Blue Monkey , crumbled
75g quince paste , cut into 1cm cubes
50g creme fraiche
1 egg, beaten
 

Preheat oven to 200˚C.

Line two baking trays with baking paper. Toss butternut with EVO, salt and pepper. Bake on one of the lined baking trays for 30 minutes. Once cooked set aside to cool.

Reduce oven temperature to 190°C.

Cut pre-rolled pastry into 6 squares and place on the other baking tray.  Place a sixth of the butternut, cheese, quince paste and crème fraiche on one side of each square. Brush edges with beaten egg and fold the pastry over the filling to form a triangle. Crimp the edge with a fork to seal. Brush tops with beaten egg and bake for 30 minutes until golden and puffed.

Serve with Julie Le Clerc Arabian date chutney  or Julie Le Clerc Moroccan chutney .

 

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  • Quince Paste

    Quince Paste


    Pure quince paste from Spain. Use on cheese boards, in ice cream, as a glaze on meat (pork & turkey!) or in baking.

    Also available in a 400g pottle.

    Learn More
    $9.90
    112 -

  • Julie Le Clerc Arabian Date Chutney

    Julie Le Clerc Arabian Date Chutney


    Inspired by Julie’s Syrian ancestry and travels in the Middle East this chutney captures all the flavour, sticky texture and goodness of dates, beautifully balanced with apple, fragrant Middle Eastern spices and fresh ginger.

    Beautiful with roast pork, soft goat cheese, added to a tagine for sweetness, in sandwiches or served with cheeses.

    Learn More
    $13.90
    112 -

  • Julie Le Clerc Moroccan Chutney

    Julie Le Clerc Moroccan Chutney


    This sweet, flavoursome chutney layers rich tomato and capsicum with typical Moroccan spices and especially appeals to Kiwi palates.

    Julie based this chutney on a type of tomato ‘jam’ common in Morocco, usually sweetened with honey and served as part of a mezze.

    Many people have said they like to eat it by the spoonful, almost like a salad! It is great as a condiment with ham off-the-bone, served with aged cheese or used as a dip for bread.

    Learn More
    $13.90
    112 -

  • Puff Pastry

    Paneton Flaky Puff Pastry


    Save time and effort in the kitchen with this ready rolled butter pastry. 

    Learn More
    $9.90
    112 -

    Available in store only

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