Mushroom Turnovers

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One of my old time favourite appetizers, I’m not sure why I haven’t made these lately, but so glad mushrooms needed to be eaten, giving us a bite this delicious.

Preheat oven to 425 degrees.

  • 1 8 ounce pack cream cheese, softened
  • 1/2 cup unsalted butter, softened, plus 3 tbsp for the mushroom onion mixture
  • 1 1/2 cups all purpose flour
  • 1/2 pound mushrooms, finely diced (should yield about 3 cups once diced)
  • 1 cup finely diced onion
  • 1/4 cup sour cream
  • 1 tsp salt
  • 1 tsp fresh thyme leaves
  • 2 tbsp flour
  • 1 egg, beaten

At least 2 hours prior to serving:

in large bowl or the bowl of your stand mixer combine the 1/2 cup butter and cream cheese until smooth and well blended.

Gradually stir in the flour until just combined.  Gently knead in a bit more flour only if it is too sticky to handle.  Shape into a ball, wrap in plastic and refrigerate for at least an hour.

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I love the way this dough feels, so soft and supple that it is also very forgiving.

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Any type of mushroom works with this recipe, but we were happy to put these Crimini mushrooms to good use when friends cleaned out their fridge prior to a trip.                            Thanks Keith and Jean!

 

Meanwhile, in frying pan over medium heat, melt 3 tbsp butter and saute mushrooms and onions until tender, stirring occasionally.  Allow to cool, then stir in the salt, thyme, sour cream and 2 tbsp flour.

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I love these silicone cutting boards for food like onions, garlic or meat.  When it goes in the dishwasher I don’t have to worry about my next item smelling funky or carrying germs.

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Cook just until the mushrooms have released their moisture, and the pan dries out a bit.

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Cut your dough ball in half, and work with 1/2 at a time, keeping the 2nd ball wrapped.  On a floured work surface roll out dough to about 1/8″ thickness and cut out circles (my cutter is about 2 1/2″ across).

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When you pinch the edges together make sure you can easily do so, otherwise remove a bit so the turnovers done burst.

 

Onto one half of each dough circle place a tsp of mushroom mixture. Brush edges of circles with some of the beaten egg, fold dough over filling.  Do not overfill or they will burst during cooking and you will lose all that flavour.  With a fork firmly press edges together to seal.  Place on cookie sheet, either non stick or with parchment or silicone lining.  Brush with remaining egg yolk and prick the top with the tines of your fork.

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These freeze really well (before cooking).  Once you have pierced the tops of the turnovers, put tray in freezer until the turnovers have frozen solid.  Carefully remove and store in air proof container in deep freeze until ready to serve.  Brush with egg wash right before baking, and allow them to bake a little longer.

Bake for 13-15 minutes @ 425, until golden brown and glossy.  Remove from the oven, and allow to cool (if you can) before serving.

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Brushed with an egg wash prior to hitting the oven, you will be rewarded for the task by the aroma filling your kitchen.  It won’t be easy to wait for them to cool before biting in.

2 thoughts on “Mushroom Turnovers

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