MAKES 12 TURNOVERS
¼ cup olive oil
4 cloves garlic, finely chopped
½ small leek, finely chopped
1 bunch kale, stemmed and finely chopped
1 tbsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 ripe pears, stemmed, seeded and finely chopped
2 9″ x 11″ sheets store-bought frozen puff pastry, thawed
18 oz. brie cheese, room temperature
2 eggs, beaten
1. Heat an oven to 375°. Heat oil in a 4-qt. saucepan over medium-high heat. Add garlic and leek; cook, stirring occasionally, until soft, about 3 minutes. Add kale, thyme, and season with salt and pepper; cook stirring occasionally until kale is wilted and tender, 3-4 minutes. Stir in pears; set aside.
2. On a lightly floured surface, place one sheet of puff pastry; cut into 6 squares and roll each into “x” squares. Place __ cup filling in the center of each piece, place __oz cheese, and brush the edges with egg wash; fold in half, forming a triangle. Using the tines of a fork, seal the edges; brush the tops with egg. Transfer turnovers to parchment paper lined baking sheets. Repeat with remaining puff pastry, filling, and cheese. Bake until pastry is golden brown and cooked through, about 25 minutes; serve hot or at room temperature.