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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 14 |
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I love these tasty little turnovers hot or cold, writes Joanne Migliozzi-Beers from Mesquite, Nevada. They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1/2 pound fresh mushrooms, finely chopped |
1 medium onion, finely chopped |
2 tablespoons butter |
1/4 cup sour cream |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1 egg |
2 teaspoons water |
Directions:
1. In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
3. Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
4. Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown. Yield: 3-1/2 dozen.
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