Mushroom Turnovers by Sisterhood of Temple Avoda

Martha Price

By
@Karenella

This recipe was clipped from a now defunct cooking magazine many years ago. This recipe was contributed by the Sisterhood of Temple Avoda in Fairlawn, New Jersey.
If you like mushrooms, you will love this savory appetizer!
Can be frozen for future use.


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Serves:

20 turnovers

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

9 oz
cream cheese
1/2 c
butter, softened
1 and 1/2 c
flour

FILLING

3 Tbsp
butter
1/2 lb
fresh mushrooms, chopped
1
onion, grated or finely chopped
1/4 tsp
thyme
1/2 tsp
salt
dash pepper
2 Tbsp
flour
1/4 c
cream

Directions Step-By-Step

1
Pre-heat oven to 450º.
2
Combine cream cheese, 1/2 cup butter, and 1 and 1/2 cup flour. Blend well and chill for one hour.
3
Melt 3 tablespoons butter, add mushrooms and onion; cook, stirring, for a few minutes. Add thyme, salt and pepper; sprinkle with 2 tablespoons flour. Mix well. Stir in the cream and cook very gently until thickened (a few minutes). Set aside to cool.
4
Remove dough from refrigerator and roll out to 1/8 inch thickness. Cut into 2 and 1/2 inch rounds (with glass, if need be). Place 1 teaspoon filling in center of each round. Fold dough in half and pinch ends to seal. Prick with fork. Freeze at this point, if desired.
5
Bake in a 450º oven for 15 minutes. If frozen bring to room temperature or add 5 to 8 minutes to baking time.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian