This recipe makes a great appetizer for a potluck supper any time of year. The turnovers can be made ahead of time, frozen, and baked just before serving.
Cooking Light NOVEMBER 2002
To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing until dough forms a ball. Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill 15 minutes.
To prepare filling, place mushrooms in food processor, and process until finely chopped. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; cook 1 minute or until soft. Stir in mushrooms, 1/8 teaspoon salt, and pepper. Cook 10 minutes or until most of liquid evaporates, stirring frequently. Remove from heat; stir in basil. Cool completely.
Preheat oven to 350°.
Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
Divide dough into 24 equal portions. Shape each portion into a ball; chill. Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface. Lightly brush pastry with egg white mixture. Spoon about 2 teaspoons mushroom filling onto half of each circle. Fold dough over filling; press edges together with a fork to seal. Brush egg white mixture over pastry. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
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