Friday, July 18, 2014

Mushroom Turnovers

I have had this recipe so long that I don't even know where I originally found it. The crust is soft and rich and I love the thyme and mushroom combo in the filling. For my daughter's 16th birthday recently, she requested just these mushroom turnovers and a spinach salad. My kinda meal!



Mushroom Turnovers

Cream Cheese Pastry:
8 oz. cream cheese                                          
½ c. margarine
1 ½ c. flour

     Have cream cheese and margarine at room temperature.  Put into bowl and beat together well.  Mix in flour.  Shape into ball.  Chill at least 1 hour.

Filling:      

3 T. margarine                                                  
1 lg. onion, finely chopped                               
½ lb. fresh mushrooms, chopped                     
2 T. flour                                                          
1 t. salt
¼ t. pepper
¼ t. thyme
¼ c. sour cream
1 egg, beaten
 
            Preheat oven to 450º.  Combine margarine, onions, and mushrooms in frying pan.  Sauté about 10 minutes until tender.  Add flour, salt, pepper and thyme.  Stir together.  Add sour cream.   Stir until thickened.  Remove from heat.  Cool thoroughly.
            Roll pastry fairly thin. Cut into 3" rounds.  Place 1 t. filling in center of each circle.  Dampen outer half edge with beaten egg.  Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet.  Cut tiny slits in top of each.  Brush tops with beaten egg. Bake for about 10 minutes or until golden brown. 

           *2 (10-oz.) cans of mushrooms can be substituted for the fresh mushrooms.


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