Mushroom Turnovers

30 Reviews

Prep: 25 min
Cook: 15 min
Ready In: 40 min

“Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.” - by Rachel Gilkes

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Metric US

Original recipe yields 10 servings

Directions

In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition

Amount Per Serving (10 total)

Calories
366 cal
18%

Fat
31.3 g
48%

Carbs
17.4 g
6%

Based on a 2,000 calorie diet

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Reviews (30)

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shals

Mar. 11, 2009

"I made these with some variations. I made them bite-size and they were devoured. Still have a ton of dough left and some filling so will make the rest tomorrow. My variations were as follows: Sub..." See morestituted shallots for the onions. Added garlic (2 cloves) Add one finely chopped birds eye chili pepper Did an egg wash on top before baking (as another reviewer suggested) The turnovers were flaky and the flavors complimented each other well. I will definitely make these again. "

nburriss

Apr. 13, 2005

"These were easy enough to make, but I froze the turnovers before baking. They turned out messy, leaky and sloppy. The filling had way too much liquid after freezing as the turnovers thawed in the oven..." See more. In addition, the dough seemed very thick. If trying it again, I'd roll out to 1/8 inch thickness rather than 1/4 inch. And if baking from frozen, I'd try upping the oven temp to 375 so maybe it would mitigate some of the extra liquid."

Charlu

Oct. 21, 2004

"These make wonderful appetizers! Though they're a little putzy to make, they're worth it. I brush the edges with some beaten egg for a better seal and also brush some on the tops. I bake them in a ..." See moreslightly hotter oven (400 degrees), too. Delicious!"

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