Legendary Dishes | Chaussons au Reblochon (Reblochon cheese turnovers)


Traditionally made with a stewed apple filling encased in thinly rolled puff pastry and eaten hot, the turnover went through a makeover in the late 1900s. Usually made with small (8 centimetre diameter) circles of puff pastry, the turnover became a large affair. Shortcrust pie pastry replaced puff pastry and the filling was generally savoury. The large turnovers were eaten hot and cold.

Then a new tradition emerged. Salpicons (small cubes of cheese, fish, ham, mushroom, tomato and meat from game and poultry) provided the filling for small turnovers served as an entrée or hors d’oeuvre.

These delightful cheese, fish, olive and tomato filled pastry turnovers also make a perfect snack food.

This recipe has been adapted from the Reblochon Recipe Book.

Be careful with the amount of filling and the seal of the puff pastries, the cheese can and will seep out. This is not a complete disaster, because the Reblochon forms a crispy overflow!

  • 320 g puff pastry roll, refrigerated
  • 320 g shortcrust pastry roll, refrigerated
  • 230 g Reblochon, cut into small cubes
  • 100 g marinated anchovies in vinegar, drained, cut small
  • 90 g fresh cherry tomatoes, cut small
  • 12 (30 g) black olives, pitted, squeezed, cut small
  • 1 egg yolk, beaten with two teaspoons of water
  • 15 g sundried tomatoes, cut small
  • 3 thyme sprigs

Combine the anchovies with the olives and tomatoes.

Unroll the puff pastry dough on the work surface.

Using a cutter, press out circles about 8 cm in diameter.

Preheat the oven to 180°C.

On each circle of dough, place one heaped teaspoon of the anchovy mixture followed by five strips of Reblochon. Sprinkle with thyme.

Fold the dough over and seal the edge with the tip of a knife and a light brushing of the yolk mixture.

Cover a baking tray with parchment paper. Place the turnovers on the paper.

Brush surfaces of the turnovers with the yolk mixture.

Repeat the process with the second roll of dough, but cut the shortcrust pastry with a larger cutter, something around 12 centimetre diametre.

Bake puff pastries for 20 minutes.

Bake shortcrust pastries for 30 minutes.