Mushroom Turnovers by Sisterhood of Temple Avoda

By Martha Price
@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.

Rating:

★★★★★ 1 vote

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
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

How to Make Mushroom Turnovers by Sisterhood of Temple Avoda

Step-by-Step

1Pre-heat oven to 450º.
2Combine cream cheese, 1/2 cup butter, and 1 and 1/2 cup flour. Blend well and chill for one hour.
3Melt 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.
4Remove 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.
5Bake in a 450º oven for 15 minutes. If frozen bring to room temperature or add 5 to 8 minutes to baking time.