Pastry Turnovers with Roquefort Cheese
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Roquefort or blue cheese |
| A 3-quart mixing bowl | ||
| 1/4 | lb | (1 stick) softened butter |
| 2 | Egg yolks | |
| 1 | tb | Kirsch or cognac; (up to 2) |
| 1 1/4 | ts | Pepper |
| 2 | tb | Minced chives or minced green onion tops |
| 2 | tb | Whipping cream; (up to 6) |
| Chilled pastry dough made from 4 cups of flour | ||
| 1 | Egg beaten in a bowl with 1/2 tsp water | |
| A pastry brush | ||
| Lightly buttered baking sheets |
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