Mushroom Turnovers

Marsha Gardner


Another party item from the past. I believe in making old things new again. I have updated the techniques in the recipe to include appliances we have today that we didn't have when we were young and struggling or they just weren't even available yet.

Nice little savory turnover with a flaky crust.


★★★★★ 1 vote

20 Min



  • 1 c
  • 8 oz
    cream cheese
  • 2 c
    all purpose flour
  • 1/2 tsp
    kosher salt
  • 2 tsp
    milk or cream

  • 8 oz
  • 1 medium
    onion, quartered
  • 2 Tbsp
  • ·
    freshly ground black pepper to taste
  • ·
    kosher salt to taste
  • 1
    lemon juice
  • 1/2 c
    sour cream
  • dash(es)
    freshly grated nutmeg
  • 2
    all purpose flour
  • 1

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.

Printable Recipe Card

About Mushroom Turnovers

Course/Dish: Vegetable Appetizers

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