Mini Mushroom-Feta Turnovers |
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Prep Time: 27 Minutes Cook Time: 15 Minutes |
Ready In: 42 Minutes Servings: 8 |
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This is an old recipe from my Mom. Ingredients:
1/2 tablespoon olive oil |
1 tablespoon minced shallot |
3/4 cup finely chopped mushroom (about 2-oz.) |
1/3 cup finely chopped seeded tomato |
3/4 teaspoon fresh thyme, chopped |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup finely crumbled feta cheese |
1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box) |
1 egg, beaten |
Directions:
1. Heat oven to 400 degrees F, have a large cookie sheet ready.
2. Heat oil in a medium skillet over medium heat. Add shallot and saute 2 to 3 minutes, until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.
3. Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry into thiry-six 2-inch squares.
4. Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a fork to seal in filling. Brush tops lightly with beaten egg. With a spatula, transfer pastries to ungreased cookie sheet.
5. Bake 12-15 minutes or until puffed and golden brown. Some of the pastries may open slightly as they bake and that's always been OK with us. Serve warm or at room temperature.
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