Mushroom Turnovers by Sisterhood of Temple Avoda
By
Martha Price
@karenella1
1
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.
If you like mushrooms, you will love this savory appetizer!
Can be frozen for future use.
Rating:
★★★★★ 1 vote5
Serves:
20 turnovers
Prep:
20 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
9 ozcream cheese
-
1/2 cbutter, softened
-
1 and 1/2 cflour
-
FILLING
-
3 Tbspbutter
-
1/2 lbfresh mushrooms, chopped
-
1onion, grated or finely chopped
-
1/4 tspthyme
-
1/2 tspsalt
-
·dash pepper
-
2 Tbspflour
-
1/4 ccream
How to Make Mushroom Turnovers by Sisterhood of Temple Avoda
- Pre-heat oven to 450º.
- Combine cream cheese, 1/2 cup butter, and 1 and 1/2 cup flour. Blend well and chill for one hour.
- 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.
- 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.
- Bake in a 450º oven for 15 minutes. If frozen bring to room temperature or add 5 to 8 minutes to baking time.
