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Mushroom turnovers

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Ingredients/Components

butter, softened - 1/2 c
pkg - 1 oz
sour cream - 1/4 c
salt - 1 tsp
butter - 2 Tbsp
water - 2 tsp
egg - 1 item
all-purpose flour
dried thyme - 1/2 tsp
fresh mushrooms, finely chopped

How to make mushroom turnovers:

Filling:1/2 lb. fresh mushrooms, finely chopped2 Tbsp. butter1/4 c. sour cream2 Tbsp. all-purpose flour1 tsp. salt1/2 tsp. dried thyme1 egg2 tsp. water In small mixing bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate 1 hour.

Meanwhile, in a large skillet, saut?� mushrooms in butter. Stir in the sour cream, flour, salt and thyme. Remove from heat and set aside.

Roll dough into 1-inch balls. Place on ungreased baking sheets. Flatten into 3-inch 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 to 12 minutes or until golden brown. Yield: 3 1/2 dozen appetizers.

Recipe categories: Appetizers, Cheese, Mushroom.

Rating:

3.7

Average rating: 3.7, total votes: 3

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