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Rosemarie Cavanagh, Staten Island, New York
Recipe by Southern Living December 2005

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Recipe Summary

prep:
30 mins
chill:
1 hr
cook:
15 mins
bake:
20 mins
total:
2 hrs 5 mins
Yield:
Makes 3 1/2 dozen appetizer servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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