Dilled Mushroom Turnovers
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
Total TimePrep: 1 hour + chilling Bake: 15 min./batch
Makesabout 5 dozen
- 1 cup butter, softened
- 2 packages (8 ounces each) cream cheese, softened
- 3 cups all-purpose flour
- 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
- 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 until vegetables are tender, 6-8 minutes. 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 until edges are golden brown, 12-14 minutes.
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.
Nutrition Facts1 turnover: 87 calories, 7g fat (4g saturated fat), 22mg cholesterol, 98mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein.
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