Mushroom Turnovers

Total Time Prep: 30 min. + chilling Bake: 10 min.
Yield 3-1/2 dozen
Test Kitchen Approved
"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 large egg
  • 2 teaspoons water

Directions

  1. In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
  2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
  3. Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
  4. Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

Nutrition Facts

3 each: 203 calories, 15g fat (9g saturated fat), 58mg cholesterol, 307mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 4g protein.

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
Recipe Creator

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