Mushroom Turnovers Recipe
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Category: |
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Ingredients: |
Ingredients: 1½ cups flour
9 oz. cream cheese (softened)
½ cup butter (softened)
½ lb. mushrooms (minced)
3 green onions (chopped)
1 tsp. salt
¼ tsp. thyme
¼ cup sour cream
1 egg beaten
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Directions: |
Directions: In a medium bowl combine 1½ cups flour, cream cheese and ½ cup butter with a mixer at medium speed. Beat ingredients until well mixed, occasionally scraping the bowl. Refrigerate for one hour.
In a skillet melt 3 tablespoons butter. Cook mushrooms and onion until tender - about 5 minutes. Stir in salt, thyme and 1 tablespoon flour until blended. Stir in sour cream.
Take a portion of the dough from the refrigerator. Sprinkle a flat surface with flour and thinly roll out the dough. Cut out 3” circles with a cookie cutter. Combine scraps with more dough and roll out again. Put the circles on a greased baking sheet. Repeat until you’ve used all the dough.
Put about 1 teaspoon of the mushroom mixture in the center of each circle. Brush the edges with egg and fold the circle in half. Make sure the dough completely covers the filling. Press the edges together with a fork. With a toothpick, poke three holes in each turnover to let out steam. Brush all the turnovers with egg, cover and refrigerate.
Preheat the oven to 450. Bake turnovers 12 minutes or until golden brown. Serve hot. |
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Personal
Notes: |
Personal
Notes: These have been a family favorite for over 25 years. My girls and I have been known to eat them all before guests arrive.
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