"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hot Mushroom Turnovers Recipe

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

Contributor:  
Contributor:  
Bonnie Haegele
Added: Saturday, February 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 (3 oz.) pkgs. cream cheese
1 1/2 c. flour
1/2 c. butter- softened
1/2 lb. minced mushrooms
1 large onion minced
1 tsp. salt
1 tsp. salt
1/4 tsp. thyme leaves
1/4 c. sour cream
1 egg beaten

Directions:
Directions:
Use mixing bowl at medium speed add cream cheese, 1 1/2 c. flour and 1/2 c. butter. Wrap dough and chill 1 hour.

In 10" skillet add 3 Tbsp. butter;
cook mushrooms and onions until tender. Stir in salt, thyme, and 2 Tbsp. flour until blended. Stir in sour cream.

Roll out dough, cut with round cookie cutter 2 3/4 inch circles. On one half of each circle put a tsp. of mushroom mixture. Brush wedges with beaten egg. Fold dough over filling with fork. Press edges together and prick tops. Place on un-greased cookie sheets. Reapeat with all.
Brush with egg cover and chill. 25 minutes before serving preheat oven to 450. Bake for 12 minutes or until golden brown,

Number Of Servings:
Number Of Servings:
Makes 50 appetizers

 

 

 

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