Turnover with Roquefort and walnuts

posted in: Recipes


« Here are some delicious little stuffed turnovers that will enlighten your aperitif” I really like the walnut chunks compared to the mellowness of the Roquefort, and the crustiness of the puff pastry. »


For 4 servings :

  • 200 g of Vernières Roquefort.
  • 5 walnut halves
  • puff pastry
  • 1 egg
  • 1 egg yolk
  • 5 cl of single cream
  • 5 blades of chives
  • pepper


  • Finely chop the chives.
  • Roughly chop the walnut halves.
  • Mix the cream with the Roquefort, egg and chopped chives walnuts.
  • Pepper to your taste.
  • Cut the pastry into 6 cm diameter circles.
  • Spread the Roquefort cream in the center of each pastry circle, being careful to leave enough bare pastry on the rim to be able to close the turnovers.
  • Close the turnovers by folding the pastry circles, and brush egg yolk mixed with water over the pastry edges to stick them together.
  • Work the turnover to give it a half-moon shape.
  • Brush the upper side of the turnover with egg yolk.
  • Cook in the oven at 240°C for 15 min. on a prepared buttered dish.
  • Serve lukewarm.


  • 30 min. ( 15 min. preparation – 15 min. cooking)