Reblochon Chaussons
A new recipe using Reblochon Cheese
Reblochon from the Haute Savoie is such a versatile cheese. Chaussons are little pillows that are normally filled with apple, so here is an adaptation of the recipe to Reblochon Chaussons, great for apéro time. The word chaussons in French is slippers too. Maybe the association with food is comfort!
Reblochon cheese is a great soft cheese for eating and cooking with. As Reblochon comes in two qualities Fermier (Green label) and regular (red label) I normally use the red label for cooking with as it has a slightly milder flavour.
The Chausson in France is similar to a turnover and normally made with puff pastry parcel filled with fruit. I used pizza dough instead of puff pastry to make these Reblochon Chaussons, but puff pastry would work just as well.
I took the ingredients used in a tartiflette, without the potatoes as we have the pastry in this dish and added pieces of apple. These all blended very well together into the Chausson pillow/turnover as a perfect aperitif snack or if you make larger ones, they would make a great lunch with a salad. Like a big pasty!
Recipe for Reblochon Chaussons
Reblochon Chaussons
Equipment
- Frying pan
- Wooden spoon
- Chopping board
- Scales
- Baking tray
- Rolling Pin
- whisk and brush for the egg
- 4" 8-10cm round cutter
Ingredients
- Olive Oil and butter
- 1 Onion sliced
- 1 Garlic clove finely chopped
- Pinch Thyme Leaves
- 100 g Smoked Bacon Lardons
- 1/2 Apple chopped
- Splash White wine I used a Savoie Dry white wine
- 1 Roll Pizza dough
- 1/4 Reblochon Cheese
- 1 Egg
- Salt and Pepper
Instructions
Making The Reblochon Chaussons
- Preheat the oven to 180℃/360℉
- Finely slice the onion and chop the garlic
- Sauté the onion in a frying pan with a little olive oil and butter. After a few minutes add in the garlic and thyme.
- When the onion is softened and translucent, add the bacon lardons.
- Brown the bacon for a few minutes and then add in the chopped apple and season the mixture. Cook for about 5 minutes on amedium heat.
- Add a splash of wine and continue to cook until this is practically evaporated.
- Cut the Reblochon cheese into small slices
- Roll out your pizza dough and using a round cutter about 4” or 8-10cm in diameter cut asmany rounds as you can get from your dough.
- Put the bacon, onion and apple mixture onto one half of the circle and then top with a slice of Reblochon.
- Beat the egg and then brush egg around the outside of each circle and fold the dough over and seal the edges well.
- Use the rest of the beaten egg to brush over the top of each Chausson.
- Bake in a preheated oven for around 20 minutes.
- These are best served straight from the oven
Notes
This wonderful versatile Reblochon cheese can be used in so many ways. Great in cooking and equally good on a cheeseboard. Do you now your red from your green label Reblochon?…read more
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OK I should not be reading this while hungry… .! I adore all the flavours in these and I can imagine how fab it would be to sit on the terrace with you, sipping a cremant and nibblong on these!
Now wouldn’t that be wonderful, enjoying these delicious tartiflette flavour pillows as an apero together!