Mushroom Turnovers

Mushroom Turnovers

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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.

Rating:

★★★★★ 1 vote

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

How to Make Mushroom Turnovers

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.

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