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Mushroom turnovers

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Ingredients/Components

pkg - 3 oz
sour cream - 1/4 c
salt - 1/2 tsp
flour
soft butter - 1/2 c
pepper to taste - 1 item
large onion, finely chopped - 1 item
thyme - 1/4 tsp
mushrooms, chopped fine - 1/2 lb
Add flour and work in well until smooth

How to make mushroom turnovers:

Mix cheese and butter thoroughly. Add flour and work in well until smooth. Chill at least 30 minutes.Mushroom Filling:3 Tbsp. butter1 large onion, finely chopped1/2 lb. mushrooms, chopped fine1/4 tsp. thyme1/2 tsp. salt pepper to taste2 Tbsp. flour1/4 c. sour cream Preheat oven to 450°. Roll dough to 1/8-inch thickness on floured surface and cut into 3-inch rounds (water glass good for cutting). Place 1 teaspoon mushroom filling on each and fold dough over filling. Press edges together with fork. Prick top of crust. Place on ungreased baking sheet and bake until slightly browned, 15 minutes.

Filling: In skillet, heat butter. Add onion and brown lightly. Add mushrooms and stir 3 minutes. Add thyme, salt and pepper and sprinkle with flour. Stir in sour cream and cook gently until thickened. (May be frozen before baking and baked later. Freeze on cookie sheet and then store in freezer bags.)

Recipe categories: Appetizers, Cheese, Mushroom.

Rating:

3.7

Average rating: 3.7, total votes: 9

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