9
Submitted by Kim127
"These are great! Prep time does not include chilling time for dough."
photo by Baby Kato 
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
36 turnovers
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ingredients
-
Shell
- 1 (8 ounce) package cream cheese, softened
- 1 1⁄2 cups flour
- 1⁄2 cup butter, softened
-
Filling
- 2 tablespoons butter
- 1⁄2 lb fresh mushrooms, minced
- 1 medium onion, minced
- 1 clove garlic, minced
- 1⁄4 cup sour cream
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1⁄4 teaspoon dried thyme
- 2 tablespoons flour
- 1 egg, beaten
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directions
- For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
- Shape into a large ball, wrap in plastic and refrigerate for one hour.
- In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
- Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
- Set aside.
- On a floured surface, roll half of the dough 1/8 inch thick.
- With a floured small round cookie cutter (or glass), cut out as many circles as possible.
- Repeat with remaining dough.
- Preheat oven to 450 degrees.
- Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
- Brush edges of dough circle with some egg; fold dough over filling.
- With fork, firmly press edges of dough circle to seal and prick the tops.
- Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
- Bake 12-14 minutes until golden brown.
Questions & Replies
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Reviews
-
We liked this. I did not make it as a snack, halved the recipe, used a large cutter and made it into large turnovers which we had with a salad as a main course. The pastry is very good but it is important to roll it out thin. The last one I rolled out I made thicker (to use the pastry up, being frugal) but it was not as good as the ones with the thinner shells. The pastry was easy to work with after its time in the fridge. The only minor thing I changed was adding a handfull of fresh chopped parsley to the mushroom filling after it was cooked. Thanks Kim for a good vegetarian meal!!
PetsRus
-
These tasty little appetizers were delicious Kim. I made exactly as written, didn't change a thing. They were quick and easy to make. I didn't have any problems with the dough, I found it easy to work with. I did have quite a bit of filling leftover. The filling is wonderful. We didn't find them overly rich at all. These beautiful little treats were incredible served warm with a drink before dinner. Thank you so much for sharing.
Baby Kato
-
My mom used to make these for parties and gave me this recipe when I got married. Now it's my favorite appetizer to make - people are always impressed that the entire thing is made from scratch!! I use a 4 inch circular cookie cutter with scalloped edges, which makes pretty shapes without a lot of work.
lgcoffin
-
Tasty! I used puff pastry sheets (two in a box in the freezer section at the local grocery store) instead of making my own shells, and they came out light and flaky. Having read Shelby Jo's comment, I used a 4" diameter glass bowl to cutout the circles from the pastry sheet, which gave me larger turnovers that I could stuff more into. I got 4 circles out of each pastry sheet.I also seeded a roma tomato and sliced it up to add to the turnover - didn't saute it with the mushroom mixture, but laid the tomato slices in top of the mushrooms on the dough circles.
Wolfman
-
This were tasty! I made them small, but still had them for our dinner, not as an appetizer. If I could go back i would have made them much larger so i could get more filling and less of the shell in each bite. My husband and I really enjoyed these. We have some in the freezer for a rainy day too! Thanks for posting! made for went to market tag.
Shelby Jo
see 4 more reviews
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RECIPE SUBMITTED BY
Kim127
212
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- 221 Recipes
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