Mushroom Walnut Turnovers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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With a mushroom filling encased in walnut pastry, these turnovers taste like fall. Ingredients:
cooking spray |
2 tablespoons finely chopped shallots |
8 ounces mixed wild mushrooms, chopped |
1/3 cup dry white wine |
1 tablespoon fat-free cream cheese |
2 teaspoons chopped fresh thyme |
1/2 teaspoon salt |
3 tablespoons chopped walnuts, toasted |
5.3 ounces all-purpose flour (about 1 1/4 cups) |
1/2 teaspoon salt |
1 1/2 tablespoons chilled butter, cut into small pieces |
1/4 cup ice water |
2 large egg whites, divided |
1 tablespoon fat-free milk |
Directions:
1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.
2. Preheat oven to 350°.
3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.
4. Bake at 350° for 16 minutes. Cool on wire rack.
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