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Hot Mushroom Turnovers Recipe

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This recipe for Hot Mushroom Turnovers, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz) pkg cream cheese, softened
flour
butter, softened
1/2 lb mushrooms, minced
1 large onion, minced
1/4 c sour cream
1 tsp thyme leaves
1 egg, beaten

Directions:
Directions:
In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 c flour and 1/2 c butter until smooth; shape into ball; wrap; refrigerate 1 hour. Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside. On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat. Preheat oven to 450. Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12 to 14 minutes until golden.

Number Of Servings:
Number Of Servings:
Makes 3 1/2 dozen

 

 

 

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