Mushroom Turnovers
By
Marsha Gardner
@mrdick1950
1
Nice little savory turnover with a flaky crust.
★★★★★ 1 vote5
Ingredients
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PASTRY
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1 cbutter
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8 ozcream cheese
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2 call purpose flour
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1/2 tspkosher salt
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2 tspmilk or cream
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MUSHROOM FILLING
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8 ozmushrooms
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1 mediumonion, quartered
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2 Tbspbutter
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·freshly ground black pepper to taste
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·kosher salt to taste
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1lemon juice
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1/2 csour cream
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dash(es)freshly grated nutmeg
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2all purpose flour
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1dillweed
How to Make Mushroom Turnovers
- 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. - Pastry:
In the bowl of food processor place butter, cream cheese and salt. Process until dough comes together. - 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.
- Remove dough from refrigerator and let stand 8-10 minutes. Divide dough into portions. Put dough not working with back in refrigerator until needed.
- 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.
- 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.