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Hot Mushroom Turnovers

Tasty appetizers made with a cream cheese pastry and savory mushroom filling


Prep time


Cooking time


Total time




  • 9 ounces cream cheese (softened)
  • 1 1/2 cup 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)


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.