Portobello mushroom & cucumber turnovers with hot salami

Photo by Wai Lin Coultas

Giant savoury turnovers, brimming with delicious salami, veg and cheese for a shared lunch in a busy working week.

By Wai Lin Coultas

SAVOURY MEATY turnovers are an American convenience food, so a combination with Italian calzone creates giant turnovers brimming with delicious salami, veg and cheese! Perfect and easy to whip up for a shared lunch in a busy working week.

Ingredients

2 large portobello mushrooms, sliced

1 large cucumber, thinly sliced

60 g vintage Cheddar cheese, grated

60 g hot salami, sliced

3 sprigs fresh fennel fronds, chopped

40 g fresh dill, chopped

2 handfuls fresh baby spinach leaves

2 sprigs fresh flat leaf parsley

2 sheets frozen puff pastry, thawed

1 tsp Herbie’s Persian spice mix

1 tsp Original Smoke & Spice Tasmania

2 tbsp sour cream

2 tbsp fish sauce

2 tbsp sherry vinegar

1 1/2 tbsp Mount Direction Olives olive syrup

50g butter

1 egg, beaten

Instructions

• Over medium heat fry mushrooms in melted butter till starting to soften.

• Add cucumbers, frying to cook through both veggies.

• Stir in fennel fronds till wilted. • Add spices, fish sauce, sour cream, vinegar and olive syrup. Set aside to cool slightly.

• For each turnover, place puff pastry sheet on baking paper, lightly folding one corner over the opposite corner to define triangular area for filling.

• Spoon half the mixture onto triangular area, leaving a 1cm border along its two edges.

• Brush the border with egg wash and sprinkle half the salami, cheese and dill over filling.

• Fold unfilled puff pastry half over filling to form turnover, press down on edges and then crimp with fork.

• With a knife, pierce top of turnover twice, brush pastry over with egg wash.

• Transfer both turnovers, still on baking paper, to baking tray and chill uncovered in fridge.

• While turnovers are chilling, pre-heat oven to fan forced 195°C.

• Bake for 25 to 30 minutes until the pastry is puffed and golden.

• Serve hot on bed of spinach, garnished with parsley.

Serves 4