Ingredients: |
Ingredients: 1 8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1/4 pound fresh mushrooms, minced
1 medium onion, minced
1 1/2 tablespoons butter or margarine, melted
2 tablespoons sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon dried whole thyme
1 egg, beaten
|
Directions: |
Directions:Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill 1 hour.
Saute mushrooms and onion in 1 1/2 tablespoons butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat; stir in sour cream and next 3 ingredients. Set aside.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter. Place 1/2 teaspoon of mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges, and prick tops with a fork; brush tops with remaining egg.
Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450º for 12 minutes or until golden brown. Serve immediately.
Yields: 3 dozen turnovers
NOTE: Turnovers may be frozen baked or unbaked. Allow baked turnovers to cool completely before freezing. To reheat, bake frozen turnovers at 450º for 6 to 8 minutes. To freeze unbaked turnovers, place in freezer on baking sheets until firm; remove from sheets, and place in freeze containers. To reheat, bake frozen turnovers at 450º for 15 to 20 minutes or until golden brown. |
This recipe for Hot Mushroom Turnovers is from