Mushroom Turnovers

Mushroom Turnovers

2 cups all-purpose flour
3/4 cup block-style cream cheese (can use fat free)
6 tablespoons chilled butter, cut into small pieces
1 teaspoon salt
6 tablespoons ice water

1 lb mushrooms, coarsely chopped
cooking spray
1/4 cup minced shallots
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil

2 teaspoons water
1 large egg white, lightly beaten

Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.
With processor on, add ice water through food chute, processing until dough forms a ball.
Gently press mixture into a 4-inch circle on plastic wrap.
Cover and chill 15 minutes.

Place mushrooms in food processor, and process until finely chopped.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add shallots; cook 1 minute or until soft. Stir in mushrooms, 1/8 teaspoon salt, and pepper.
Cook 10 minutes or until most of liquid evaporates, stirring frequently.
Remove from heat; stir in basil.
Cool completely.

Preheat oven to 350°.
Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
Divide dough into 24 equal portions.
Shape each portion into a ball; chill.
Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface.
Lightly brush pastry with egg white mixture. Spoon about 2 teaspoons mushroom filling onto half of each circle.
Fold dough over filling; press edges together with a fork to seal.
Brush egg white mixture over pastry.
Place on a baking sheet lined with parchment paper.
Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
Bake at 350° for 20 minutes or until lightly browned.
Let stand 5 minutes before serving.