Mushroom Turnovers Recipe

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Mushroom Turnovers

Annamaria Settanni McDonald

By
@ArtByASM

I love mushrooms and I love making these for a snack or for a party. I love adding a pinch of cheese to these to make them extra yummy.


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Serves:

36

Prep:

45 Min

Cook:

15 Min

Ingredients

DOUGH

1 stick
butter
8 oz
cream cheese
1 1/2 c
flour

FILLING

3 Tbsp
butter
8 oz
mushrooms, dried
1
medium onion minced
1 clove
garlic minced
1 Tbsp
flour
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp
dried thyme
3 Tbsp
sour cream
1
egg beaten with a tablespoon of water, for the egg wash
3 c
any cheese you like shredded

Directions Step-By-Step

1
In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
2
Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
3
In a large saucepan, over medium-high heat, melt the butter. Add the mushroom and onions, and reduce heat to medium. Cook for 15-20 minutes, or until all the liquid has evaporated. Add the garlic, flour, salt, pepper, and thyme. Cook for a minute or two more. Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
4
Roll out the dough to 1/8 inch thick. Use a 3-inch round cutter to cut out as many rounds as possible. Form the scrap dough into a disk and re-refrigerate so it may be used again. Repeat with the remaining dough to make about 4 dozen rounds. Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or use a Silpat mat.
Place 1 teaspoon of filling on each dough round and a pinch of cheese, brush edges with egg wash. Fold over to make a half circle shape. Crimp with the tines of a fork.
5
Brush the tops with egg wash. Bake at 375F for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen. If you bake them from frozen, set your oven to 450F and bake for 12-14 minutes.

About this Recipe