Served at the 2016 Chocolate Wine Trail
1 lb. milk chocolate
2 Fresh Jicama, peeled and diced
4 oz. salted peanuts, chopped
2 oz. fresh mint chiffonade
2 oz. fresh cilantro, coursely chopped
1 box puff pastry
2 egg yolks, beaten
Chambourcin Reduction
Chambourcin Reduction
1 bottle Stone Hill Winery Chambourcin
2 cups heavy cream
1 Tbls granulated sugar
Preheat oven to 425.
Mix first 5 ingredients in a bowl. Lay out 1 sheet of puff pastry. Cut circles out with a 3 inch cookie cutter. Place 1 tablespoon of filling in the middle. Fold over and seal to create a half moon. Place on greased cookie sheet. Repeat procedure with remaining filling. When complete, brush the turnovers with beaten egg. Place in preheated oven and bake 8-10 minutes or until golden brown.
For Chambourcin sauce: reduce wine by ¾. Add sugar and cream. Reduce by half. Strain and serve with empanadas.
Served with Stone Hill Golden Rhine
Chocolate, Nut and Jicama Turnover Stone Hill Winery
