Hot Mushroom Turnovers
By
Ft. Wayne, Ind. 1990 UB cookbook
Tasty appetizers made with a cream cheese pastry and savory mushroom filling
Preparation time
30 minutes
Cooking time
12 minutes
Total time
42 minutes
Yield
20 Servings
Ingredients
9 ounces cream cheese (softened) 1 1⁄2 cups flour (plus 2 tablespoons) 1⁄2 cup butter (plus 3 tablespoons, softened) 1⁄2 pound mushrooms (minced) 1 onion (large, minced) 1 teaspoon salt 1⁄4 teaspoon thyme 1⁄4 cup sour cream 1 egg (beaten)Instructions
On medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter. Wrap dough and chill one hour.
Melt remaining 3 tablespoons butter over medium-low heat. Cook mushrooms and onion until tender. Stir in salt and thyme and remaining 2 tablespoons flour until blended. Turn off heat and stir in sour cream.
On floured surface, thinly roll out half of dough. With cookie cutter, cut 20 (2 3/4-inch) circles. Roll scraps into a ball and chill. On one half of each circle, place a teaspoonful of mushroom mixture. Brush edges with beaten egg. Fold dough over filling and with fork, press edges together. Prick tops. Place on ungreased cookie sheets. Repeat with remaining dough and filling. Brush with egg. Cover and chill. When ready to serve, bake at 450°F for 12 minutes until golden.
Serve warm.
Recipe Type(s)
