If you are a fan of garlic & herb cream cheese, you will love these Boursin Puff Pastry Turnovers with red pepper (bell) and onion. I’ve made sure the recipe is an easy one to pull off, we are going to use a ready-rolled puff pastry sheet and this turnover pastry shape is a simple one to master.
First you’ll need to make the filling by frying up some diced red pepper and onion. Then just toss through the Boursin cream cheese. After that you’ll just need to divide your pastry sheet into 6 squares and then add the filling. Next just fold over opposite corners of the pastry and give it an egg wash. Then you are ready to bake, which only takes 20 minutes.
This recipe is based on just one sheet of puff pastry, which will make 6 turnovers. If you want to make more, the recipe is easily doubled. In fact I always double it and any leftovers I freeze and reheat briefly in the oven for work lunches. We prefer to eat them warm, but they can be eaten cold too, making them great for picnics and gatherings.
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
The Stars of my Boursin Puff Pastry Turnovers
The Puff Pastry
You’ll need to buy a ready-rolled sheet of puff pastry for this recipe as you want that perfect rectangle shape to cut 6 even squares from. If you already have a block of puff pastry you want to use up, by all means use it, just try to roll it out as close to rectangle-shape as possible.
The Boursin Soft Cheese
Boursin is a strong flavoured garlic & herb soft cheese and is my favourite to cook with, and eat! Having said that though, you can use any brand of garlic and herb cream cheese you like, especially if it means keeping the cost down.
The Red Pepper & Onion
You’ll want to dice the red bell peppers and onion quite small, no more than 1cm - otherwise they may not soften enough during the cooking process. Also, these turnovers just work better with smaller cut veg in.
Eating More Sustainably
Even if you aren’t a vegetarian, going meat-free as much as possible is a way to eat more sustainably. You’ll get your protein from the Boursin cream cheese in this meal.
Making my Boursin Puff Pastry Turnovers
Watch me make my Boursin Puff Pastry Turnovers step-by-step here, before or as you cook or jump straight down to the recipe.
Prep Ahead
If you want to prepare these Boursin Puff Pastry Turnovers in advance, no problem. You can dice the peppers and onions and refrigerate in a food container. You can even make them the day before and reheat them briefly (instructions in recipe notes), or serve them cold.
Kids Cook Too
Get younger children to make these turnovers with you.They can help to stir in the Boursin and fill the pastry squares with the filling as well as finish turning them into turnovers.
Feed a Crowd
This Boursin Puff Pastry Turnovers recipe is easily doubled or trebbled. They’d make the perfect addition for a buffet spread for a gathering. You can make them the day before, chill and reheat when ready to serve (reheating directions in recipe notes) or even serve them cold.
Storing My Boursin Puff Pastry Turnovers
You can store any Boursin Puff Pastry Turnovers leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge (or in the microwave) and reheat in the oven briefly, instructions are in the recipe notes.
For more on safe food storage and reheating, read here >
Diet Details
My Boursin Puff Pastry Turnovers are nut-free.
Adapting My Boursin Puff Pastry Turnovers For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Boursin Puff Pastry Turnovers recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Picky Eaters Happy
If you have a fussy eater and you aren’t sure they will like the garlic and herb cream cheese, you could toss some red pepper and onion in just a little of the Boursin in a separate bowl for their turnover(s). You can serve them alongside one or two of their “safe foods”.
See more from me on fussy eaters here >
Making My Boursin Puff Pastry Turnovers Suitable for Baby Weaning
If you have a little one, instead of making 6 big turnovers, you can make some mini turnovers too. Watch the video above to see how. If you are worried about the salt content of the Boursin, just add a little of the cooked pepper and onion to a bowl and mix through just a small amount of Boursin and use that as the filling for their turnovers.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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Boursin Puff Pastry Turnovers
Equipment
- Chef’s knife + chopping board
- Frying pan + cooking spoon
- Medium mixing bowl + large spoon
Ingredients
- 1 puff pastry ready-rolled sheet
- 1 tablespoon olive oil
- 1 small onion diced approx 1 cm
- 1 large red pepper or 1 ½ small diced approx 1 cm
- 110 g Boursin Garlic & Herb soft cheese (about ¾ of the pack)
- Black pepper to taste
- 1 egg lightly beaten
Instructions
- Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6. Take your pasty sheet out of the fridge.
- Heat the oil in a frying pan over a medium-low heat. Add the onions and peppers and fry for 8-10 minutes, until softened. Transfer to a medium mixing bowl.
- Add in the Boursin and black pepper. Stir until the Boursin has melted and coated the vegetables.
- Lay out the pastry sheet, leaving it on the baking paper. Using a sharp knife, cut into 6 even squares. Into each square, spoon the Boursin and red pepper mixture in a diagonal line from one corner to the opposite corner, stopping about ½ inch from the two corners.
- Then, take one of the corners without filling and fold that over the middle of the filling. Then pull up the opposite corner, folding it over the corner already folded over and press down gently (see video for help).
- Dab all exposed pastry with the egg. Carefully transfer the turnovers to a baking tray by holding onto the edges of the baking paper underneath and pulling it carefully onto the tray. Then using scissors, cut off the excess baking paper at the sides.
- Bake for at the top of the oven for 20 minutes, or until the pastry golden brown.
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