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Mushroom Turnovers

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    3-1/2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/2 cups all-purpose flour
  • FILLING:
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 large egg
  • 2 teaspoons water

Directions

  • In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
  • Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
  • Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
  • Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts
3 each: 203 calories, 15g fat (9g saturated fat), 58mg cholesterol, 307mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 4g protein.
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