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Mushroom Turnovers

Southern Living DECEMBER 2005

  • Yield: Makes 3 1/2 dozen appetizer servings
  • Cook time:15 Minutes
  • Prep time:30 Minutes
  • Chill:1 Hour
  • Bake:20 Minutes

Ingredients

  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 2 1/4 cups all-purpose flour
  • 3/4 cup butter, softened
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 pound mushrooms, chopped
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 3 tablespoons sherry
  • 1 tablespoon butter, melted

Preparation

Combine first 3 ingredients. Shape dough into a ball; cover and chill 1 hour.

Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and sauté 12 minutes or until onion is golden. Stir in chopped mushrooms, and sauté 3 minutes. Stir in thyme, salt, and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat, and set aside.

Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter.

Spoon 1 teaspoon mushroom mixture on half of each dough circle, fold dough over filling. Press edges together with a fork to seal. Place turnovers on an ungreased baking sheet.

Bake at 400° for 15 to 20 minutes or until edges are lightly browned; brush tops evenly with melted butter.

Note: To make ahead, place uncooked turnovers in a single layer on baking sheets, and freeze. Transfer frozen turnovers to large zip-top plastic freezer bags, seal and freeze up to 1 month. Place frozen turnovers on ungreased baking sheets. Bake as directed.

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Mushroom Turnovers recipe

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