Pear-Cheddar Turnovers with Hot Bacon and Spinach Salad

By Klainanutshell

Ingredients

• 4 slices bacon, thinly slice crosswise
• 1 bosc pear- peeled, cored, and cut into 1/2 inch pieces
• 3/4 cup grated cheddar cheese ( about 2 1/2 oz)
• 1 tsp chopped fresh tarragon
• s&p
• 1 frozen puff pastry sheet, thawed
• 1 1/2 tbsp heavy cream
• one 5oz bag baby spinach
• 1/4 red onion, thinly sliced
• 1 1/2 tbsp fresh lemon juice

Details

Servings 4
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

1) preheat the oven to 400. In a skillet, cook the bacon over medium heat until crisp, 7 to 10 minutes; drain on paper towels. Reserve the bacon grease in a small, heatproof bowl and reserve the skillet. In a large bowl, combine the pear, 1/2 cup cheese, the tarragon, and 1/2 tbsp of the reserved bacon grease; season with s & p.
2) using a rolling pin, roll out the puff pastry to a 12-inch square; cut the pastry into quarters. Arrange in a single layer on a parchment-lined baking sheet. Divide the pear mixture evenly among the squares, reserving the bowl. moisten the edges of the pastry with water, then fold over to enclose the filling, pressing the edges to seal. Brush each turnover with the cream, cut a few slits on top and sprinkle with the remaining 1/4 cup cheese. Bake until browned, about 20 minutes
3) In the reserved large bowl, combine the spinach, red onion and cooked bacon. Reheat 1 tbsp of the reserved bacon grease in the reserved skillet, then remove the pan from the heat and swirl in the lemon juice. Drizzle over the salad, season with s&p and toss. Serve with the turnovers