Basil and Mushroom Turnovers |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great little appetizer Ingredients:
1 (8 ounce) package cream cheese, softened |
1 1/2 cups flour |
1/2 cup butter |
3 tablespoons butter, softened |
1/2 lb mushroom, sliced |
1 large onion, minced |
1/4 cup sour cream |
1 teaspoon salt |
2 tablespoons flour |
1/4 cup basil, minced |
1 egg, beaten |
Directions:
1. About two hours before serving, process cream cheese, flour and 1/2 cup of butter in a food processor till smooth.
2. Shape into a ball, wrap and refrigerate for at least one hour.
3. In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
4. Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
5. On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
6. With floured 21/2-inch round cookie cutter, cut out as many circles as possible.
7. Repeat with other half of dough.
8. Preheat oven to 450°F.
9. Onto one-half of each dough circle, place a tsp of mushroom mixture.
10. Brush edges of circle with some egg; fold dough over filling.
11. With fork, firmly press edges together to seal; prick tops.
12. Place turnovers on un-greased cookie sheet; brush with remaining egg.
13. Bake 12 to 15 minutes till golden. Serve warm.
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