Mushroom Turnovers
These little turnovers are tasty hot or cold. They are great for parties served as an appetizer or also good for a side dish for your dinner.
Pastry:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
1-1/2 cups all purpose flour
Filling:
1/2 lb. fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 Tbs. butter or margarine
1/4 cup sour cream
2 Tbs. all purpose flour
1 tsp. salt
1/2 tsp. dried thyme
1 large egg
2 tsp. water
In a small mixing bowl, beat the cream cheese and the butter until smooth.
Gradually beat in the flour until well blended. Shape the pastry into a
ball. Cover and refrigerate for about 1 hour.
Meanwhile in a large skillet, sauté the mushrooms and onion in butter until
tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat;
set aside.
Roll the dour into 1” balls; place on ungreased baking sheets. Flatten each
ball into a 3” circle. In a small bowl, beat the egg and water; brush over
the pastry. Place about 1 tsp. of mushroom filling in the center of each
circle.
Fold pastry over and seal the edges. Brush the tops with the remaining egg
mixture. Bake in a preheated 450° F oven for 10-12 minutes or until golden
brown.
Makes 3-1/2 dozen
Taste Of Home