Dilled Mushroom Turnovers Recipe

5 1 1
Dilled Mushroom Turnovers Recipe
Dilled Mushroom Turnovers Recipe photo by Taste of Home
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Dilled Mushroom Turnovers Recipe

Read Reviews
5 1 1
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My bite-size mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them in the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada
MAKES:
60 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 large egg, beaten

Directions

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
Place on ungreased baking sheets; brush egg over tops. Bake 12-14 minutes or until edges are golden brown.
To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.
Yield: about 5 dozen.
Originally published as Dilled Mushroom Turnovers in Taste of Home December 2015, p45

Nutritional Facts

1 turnover: 87 calories, 7g fat (4g saturated fat), 22mg cholesterol, 98mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 large egg, beaten
  1. In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
  4. Place on ungreased baking sheets; brush egg over tops. Bake 12-14 minutes or until edges are golden brown.
    To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.
    Yield: about 5 dozen.
Originally published as Dilled Mushroom Turnovers in Taste of Home December 2015, p45

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megerik User ID: 8902398 254749
Reviewed Sep. 28, 2016

"This is such a delicious recipe. I have made it twice and everyone loves it!"

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