Mushroom Walnut Turnovers

Mushroom Walnut Turnovers Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
With a mushroom filling encased in walnut pastry, these turnovers taste like fall.

Yield:

9 servings (serving size: 2 turnovers)

Recipe from

Cooking Light

Nutritional Information

Calories 110
Caloriesfromfat 31 %
Fat 3.8 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 4.1 g
Carbohydrate 15.2 g
Fiber 0.9 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 300 mg
Calcium 14 mg

Ingredients

Filling:
Cooking spray
2 tablespoons finely chopped shallots
8 ounces mixed wild mushrooms, chopped
1/3 cup dry white wine
1 tablespoon fat-free cream cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
Pastry:
3 tablespoons chopped walnuts, toasted
5.3 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon salt
1 1/2 tablespoons chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, divided
1 tablespoon fat-free milk

Preparation

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.

2. Preheat oven to 350°.

3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.

4. Bake at 350° for 16 minutes. Cool on wire rack.

Note:

Julianna Grimes,

September 2008
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