Cream Cheese Mushroom Turnovers - Heavenly Pastry
These cream cheese mushroom turnovers are extremely popular among my friends. In my last job we had a yearly Christmas pot-luck luncheon and these were always popular. If I didn't make them people asked about them.
They have a wonderful light taste; the sour cream, the thyme and the mushrooms make an incredibly tasty filling. Even people who don't like mushrooms like these.
The turnovers are very easy to make; the cream cheese pastry is very easy to work with. The filling is easily made in a saucepan. The only difficulty you can run into is if the kitchen gets too hot and the pastry becomes a little finicky to deal with. I guarantee if you make these you will not be disappointed.
9 oz softened cream cheese
1/2 lb of minced mushrooms
1/4 cup of sour cream
1/2 teaspoons of thyme leaves
1 1/2 cups of all purpose flour
1/2 cup of butter or margarine
1 large onion
1 teaspoon of salt
1 egg, beaten
In a medium bowl, mix well cheese, flour and butter to form a dough. Wrap the dough, chill for one hour.
Meanwhile, cook the mushrooms and onion in 3 tablespoons of butter until tender. Stir in salt, thyme and 2 tablespoons of flour until blended, turn off the heat, stir in the sour cream. Put aside.
On a floured surface, roll out half of the dough (to about 1/8th of an inch thick), cut into 2 3/4 inch circles, roll scraps of dough into a ball and chill. Repeat with the rest of the dough.
On half of each circle of dough put a teaspoon of the mushroom mixture, brush edges with beaten egg. Fold dough over filling, press edges together with a fork, prick tops. Place on ungreased cookie sheets.
Brush turnovers with egg. Cover and chill (I only chill them if I am not planning on cooking them right away, they taste good either way).
25 minutes before serving, preheat oven to 450 degrees F, bake the turnovers for 12 minutes until golden brown.