Mushroom Turnovers

Prep Methods/Techniques ,
Cuisine
Course
Description
I remember the first time I helped to make these turnovers with my Mom. I haven’t made these little pies for years, but finding the recipe was great fun. So very retro.
Noted on 5/3/2013
Ingredients
    Pastry
  • 8 oz cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp salt
    • Filling and Baking
  • 3 tbsp unsalted butter
  • 1/2 lb mushrooms, minced
  • 1 small onion, minced
  • Salt and freshly ground black pepper (to taste)
  • 1/4 tsp dried thyme
  • 2 tbsp flour
  • 1/4 cup sour cream
  • 1 large egg, beaten with 1 tablespoon water
Method
    For the pastry:
  1. Beat cream cheese and butter in the bowl of a stand mixer until smooth. Add the flour and salt and mix until a soft dough forms.
  2. Form dough into two equal balls and flatten into disks. Wrap tightly in plastic wrap and refrigerate until firm, about 2 hours.
    3. For the filling:
  3. In a medium skillet, over medium heat, sauté mushrooms and onion with a sprinkle of salt until mushrooms have released their moisture and it has mostly evaporated. Stir in additional salt and pepper to taste. Add thyme and flour and cook for a minute.
  4. Lower the heat and stir in sour cream. Remove from the heat and set aside. Cool to room temperature.
    5. Turnovers

  5. Preheat oven to 350°F.

  6. On a floured surface, roll out one pastry disk to a thickness of 1/8 inch. Cut about 12 2 3/4-inch circles with a biscuit or cookie cutter. Roll dough scraps into a ball and flatten slightly, wrap and refrigerate.

  7. Place a teaspoon of mushroom mixture on each pastry circle. Brush edges with egg. Fold over pastry and with a fork, press edges together to seal. Prick tops with a fork to let steam out. Transfer the turnovers to an ungreased cookie sheet.
  8. Repeat with remaining dough. Re-rolling scraps and refrigerating as necessary to keep the dough workable.
  9. Brush turnovers with egg. Bake about 12-15 minutes or until golden brown.
Cook's Notes

I find that making the pastry in a food processor makes the process simpler. This dough is a little sticky, so be sure to chill it thoroughly before attempting to roll it out. Also, make sure your work surface is well floured. Don’t get frustrated if your little pies aren’t perfect looking, they will still taste great.

Yield
Makes about 50.
Advance Prep
The pastry can be made one day ahead.
Source/Adapted From
Marcia Rice