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

Chocolate, Nut and Jicama Turnover Stone Hill Winery


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