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Hot Mushroom Turnovers Recipe

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This recipe for Hot Mushroom Turnovers, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


9 ounces cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sifted flour
1/2 pound mushrooms, minced
1 large onion, minced
3 Tablespoons butter
1 teaspoon salt
1/4 teaspoon thyme
2 Tablespoons flour
1/2 cup sour cream
1 egg, beaten

Beat first 3 ingredients in bowl until soft dough forms. Wrap in waxed paper, chill for 1 hour or longer. Saute mushrooms and onion in butter in skillet for 5 minutes. Stir in salt, thyme and flour, mixing well. Roll out half the dough on the floured surface until thin. Cut with 2-3/4 inch cookie cutter into 12 circles. Place one teaspoon mushroom mixture on half of each circle. Brush edges with beaten egg. Fold over and seal edges. Prick tops with fork in 3 places. Place on baking sheet. Brush with egg. Repeat with remaining dough. Bake at 450 for 12-15 minutes or until golden. Yield: 24-30 appetizers.

*These are absolutely delicious.




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