Beet and Caramelized Onion Turnovers with Beet-Yogurt Sauce
By Camila ChaparroPublished on January 27, 2022
Time
1¾ hours, plus 15 minutes cooling
Yield
Serves 8 (Makes 8 turnovers)
Ingredients
Beet-Yogurt Sauce
¾ cup plain yogurt 2 ounces shredded raw or cooked beet (½ cup)¼ teaspoon table salt ⅛ teaspoon pepperTurnovers
2 tablespoons vegetable oil 2 onions, chopped fine¼ teaspoon table salt ¼ teaspoon pepper 10 ounces beets, trimmed, peeled, and shredded1 tablespoon minced fresh thyme 1 tablespoon Dijon mustard 2 (9½ by 9-inch) sheet puff pastry, thawed1 large egg beaten with 1 teaspoon water5 teaspoons everything bagel seasoningBefore You Begin
Use the large holes of a box grater or a food processor fitted with a shredding disk to shred the beets. You can substitute 8 ounces cooked beets for the 10 ounces raw beets in the filling.
Instructions
- For the beet-yogurt sauce: Combine all ingredients in bowl. Refrigerate until ready to serve.
- For the turnovers: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, salt, and pepper and cook, stirring often, until onions soften and are dark brown, about 20 minutes, adjusting heat if onions begin to scorch. Stir in beets and cook until just wilted, 2 to 3 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Transfer beet mixture to bowl; stir in mustard; and let cool completely, about 20 minutes.
- Dust counter lightly with flour. Working with 1 piece puff pastry at a time, unfold pastry and roll into 10-inch square. Cut into four 5-inch squares. Space pastry squares evenly on prepared sheet. Divide beet filling evenly among pastry squares, mounding about 3 tablespoons in center of each square, then brush edges of pastry with egg wash (reserve remaining egg wash). Fold pastry over filling to form rectangle. Using fork, crimp edges of pastry to seal. Cut two 1-inch slits on top of each turnover (do not cut through filling). (Unbaked turnovers can be frozen in airtight container for up to 1 month.)
- Brush tops of turnovers with remaining egg wash and sprinkle with everything bagel seasoning. Bake turnovers until well browned, 22 to 25 minutes, rotating sheet halfway through baking. Let turnovers cool on wire rack for 15 minutes. Serve warm or at room temperature with sauce.
Time
1¾ hours, plus 15 minutes coolingYield
Serves 8 (Makes 8 turnovers)Ingredients
Beet-Yogurt Sauce
Turnovers
Ingredients
Beet-Yogurt Sauce
Turnovers
Ingredients
Beet-Yogurt Sauce
Turnovers
Why This Recipe Works
And you barely have to precook the beets before using them. Add shredded raw beets to the skillet with caramelized onions just to wilt them, and then mix in woodsy fresh thyme and tangy mustard to create a gorgeous ruby-colored filling, which you'll use to stuff rectangular pockets of puff pastry. Sprinkle some everything bagel seasoning on top for an attractive finish; its toasted garlic and onion flakes echo the savory onions in the filling. The turnovers bake up flaky and crisp, with a tender filling that almost fools your eyes into thinking it's a sweet jam when you cut into them. For a contrast in textures and temperatures, use additional shredded beets to make a tangy pink yogurt sauce that's as pretty as it is delicious and perfect for dunking or dolloping.
Before You Begin
Use the large holes of a box grater or a food processor fitted with a shredding disk to shred the beets. You can substitute 8 ounces cooked beets for the 10 ounces raw beets in the filling.
Instructions
- For the beet-yogurt sauce: Combine all ingredients in bowl. Refrigerate until ready to serve.
- For the turnovers: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, salt, and pepper and cook, stirring often, until onions soften and are dark brown, about 20 minutes, adjusting heat if onions begin to scorch. Stir in beets and cook until just wilted, 2 to 3 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Transfer beet mixture to bowl; stir in mustard; and let cool completely, about 20 minutes.
- Dust counter lightly with flour. Working with 1 piece puff pastry at a time, unfold pastry and roll into 10-inch square. Cut into four 5-inch squares. Space pastry squares evenly on prepared sheet. Divide beet filling evenly among pastry squares, mounding about 3 tablespoons in center of each square, then brush edges of pastry with egg wash (reserve remaining egg wash). Fold pastry over filling to form rectangle. Using fork, crimp edges of pastry to seal. Cut two 1-inch slits on top of each turnover (do not cut through filling). (Unbaked turnovers can be frozen in airtight container for up to 1 month.)
- Brush tops of turnovers with remaining egg wash and sprinkle with everything bagel seasoning. Bake turnovers until well browned, 22 to 25 minutes, rotating sheet halfway through baking. Let turnovers cool on wire rack for 15 minutes. Serve warm or at room temperature with sauce.
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