mushroom turnovers

How To Make mushroom turnovers

• 1

  Filling: Place mushrooms and onion in food processor and pulse until fine. Heat butter in skillet and add mushroom with onion. Cook briskly, stirring about 4 minutes. Sprinkle with salt, pepper and nutmeg. Add lemon juice and flour. Cook 1-2 minutes longer. Remove from heat and add sour cream. Chill until ready to use.
• 2

  Pastry: In the bowl of food processor place butter, cream cheese and salt. Process until dough comes together.
• 3

  Remove from processor and shape into a into a 6" x 8" rectangle. Wrap in plastic wrap and chill. May be chilled several days before using.
• 4

  Remove dough from refrigerator and let stand 8-10 minutes. Divide dough into portions. Put dough not working with back in refrigerator until needed.
• 5

  Roll on a floured surface into a rectangle; fold over in thirds and re-roll into a 9" x 12" rectangle about 1/8 inch thick. Cut into 2 inch squares and put a small amount of filling in center of each square.
• 6

  Fold over and crimp edges with a floured fork. Place on parchment lined sheet pan and chill one hour. After chilling brush tops with egg yolk beaten with cream. Bake at 350-degrees about 20 minutes.
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