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Hot Mushroom Turnovers
Nb persons: 0
Yield: about 3½ dozen.
Preparation time:
Total time:
Source: Pauline Viviano
| 1 8-ounce package | cream cheese, softened |
| 1 1/2 cups plus two tablespoons | all purpose flour |
| 1/2 cup plus 3 tablespoons | butter |
| ½ pound | mushrooms, minced |
| 1 large | onion, minced |
| ¼ cup | sour cream |
| 1 teaspoon | salt |
| ¼ teaspoon | thyme leaves |
| 1 | egg, beaten |
About two hours before serving: In large bowl with mixer at medium speed, beat cream cheese, 1½ cups flour, and ½ cup butter or margarine until smooth; shape into ball; wrap; refrigerate 1 hour.
Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 tablespoons flour; set aside.
On floured surface with floured rolling pin, roll half of dough _ inch thick. With floured 2-inch round cookie cutter, cut out as many circles as possible. Repeat.
Preheat oven to 450?F. Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg.
Bake 12 to 14 minutes until golden.
Makes about 3½ dozen.
If you like a mushroom appetizer, but are tired of stuffed mushrooms caps, here is a nice variation. This takes awhile to make, so be in the mood. From Pauline Viviano.
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