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Cheese Turnovers

Cheese turnovers are puff pastry pockets filled with a cheese mixture, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,253 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cheese Turnovers

Ingredients

Directions

Prepare

  1. Prepare a mixture with grated cheese, egg, and seasoning.

  2. Roll out the puff pastry and cut it into oblong or round pieces.

  3. Sprinkle some grated cheese on the pastry pieces.

Fill and bake

  1. Place a spoonful of the cheese mixture on each piece.

  2. Fold over the pastry, pinch the edges to seal, and brush the tops with egg.

  3. Sprinkle additional grated cheese on top.

  4. Bake until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Forms flaky, layered shells that puff and crisp when baked.
Grated cheese
Provides the main filling flavor and melts to a rich, savory interior.
Egg
Binds the cheese filling and helps the pastry tops brown and turn glossy.

The step that matters

Pinch the edges to seal. If the edges are not sealed firmly, the filling can leak out during baking and the pastry may open rather than puff cleanly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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