Camembert Turnovers
Posted on 26/08/2010

INGREDIENTS

125g camembert cheese (room temp)
125g butter (room temp)
2 Tablespoons finely chopped shallots
2 cups Vitarium Gluten Free Self Raising Flour
1 teaspoon Xanthan gum
4 Tablespoons milk
125g grated tasty cheese
extra milk for glazing
freshly ground salt and pepper

STEP ONE

Preheat oven to 230C and cover flat trays with baking paper.

STEP TWO

Cut cheese and butter into chunky pieces. Place in a small bowl and beat with an electric mixer until light and fluffy.

STEP THREE

Stir in the shallots and half the sifted flour. Mix well then add the rest of the flour and enough milk to make the dough soft but pliable. You may need a little more or less milk.

STEP FOUR

Knead dough gently on a lightly floured board until smooth. Roll half the dough to 3mm thickness and cut into rounds with an 8cm fluted cutter. The dough should be firm enough to roll but soft enough to fold over without breaking at the fold.

STEP FIVE

Brush rounds with the extra milk and place about 1/2 teaspoon grated cheese in the centre of each round. Fold rounds in half and press edges together lightly. Gently rework scraps until all dough is used.

STEP SIX

Place on trays. Brush tops with milk and sprinkle with freshly ground salt and pepper. Put a small cut in the top of each one. Repeat with remaining dough.

STEP SEVEN

Bake in 230C oven for 15 minutes or until golden brown. Remove from trays and cool on a wire rack. Delicious eaten when just cool.

STEP EIGHT

These freeze well. Remove from freezer and put straight into oven at about 200C for about 5 minutes. Don't heat for too long or they will be tough. About 5 mins brings them up to a nice light texture again.