Mushroom Turnovers

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READY IN: 40mins
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
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.