Ingredients:
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Directions:
Roll 1 puff pastry sheet out on a lightly floured work surface to a 12-inch square. Cut the pastry sheet in half so that you have two 6x12-inch sheets.
Spread one half sheet with 4 teaspoons of the honey mustard. Sprinkle with half of the cheese, then with half of the scallions. Place the second half sheet neatly over the filling and lightly roll with a rolling pin over the pastry, just to press together the dough, without stretching it. Trim the edges to make them even and discard the trimmings.
Cut the filled pastry into 32 squares by cutting the short side of the rectangle of dough into 4 equal strips, 1 ½ inches wide, and then the long side into 8 equal strips, 1 ½ inches wide. Transfer the squares to a lightly greased aluminum foil-lined baking sheet.
Repeat process with the second sheet of puff pastry and the remaining filling ingredients. The pastry squares can be prepared up to a day in advance, covered with plastic wrap and refrigerated. The squares can also be frozen. Cover with plastic wrap and then wrap foil tightly over the plastic wrap. Defrost the frozen squares in the refrigerator for 24 hours before baking.
When ready to bake the turnovers, preheat the oven to 400 degrees.
Bake until the turnovers are puffed and golden, about 10 minutes. Arrange on a serving tray and serve hot. |
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