Hen Of The Woods Mushroom Turnovers
- 2 cups flour
- 1/4 teaspoon salt
- 1/2 cup shortening
- 5 tablespoons water
- 1 pound hen of the woods mushrooms
- 2 tablespoons butter
- 1/2 cup finely-chopped onion
- 1/2 pound bacon thinly sliced
- 1 teaspoon chopped fresh thyme
- Salt to taste
- Freshly-ground black pepper to taste
- 1 teaspoon flour
- 1 egg yolk beaten with
- 1 tablespoon water
Make the pastry first. Combine the flour and salt in a bowl, cut in the shortening, and form into a ball by adding the water. Cover and chill in the refrigerator for at least 30 minutes.
Wipe the mushrooms with a damp cloth and chop them finely. Heat the butter in a skillet, add the onions and bacon, and saute over medium heat until the onions are tender. Add the mushrooms, thyme, salt, and pepper, and cook over low heat for about 5 minutes or until the mushrooms are soft. Blend in the flour and allow the mixture to thicken slightly, then put to one side.
Roll out the pastry to 1/8-inch thickness and cut into rounds with a 2 1/2-inch cookie cutter. Place a teaspoon of the mushroom mixture on one side of a round, fold over, and seal the edge by pressing it down with a fork. When all the turnovers are made, place them on an ungreased baking sheet and brush the tops with the egg yolk and water mixture. Bake for 25 to 30 minutes in a preheated 400 degree oven.
This recipe yields about thirty (allow four per person).
These delicious little turnovers were made by our friend Sue Kibby and eaten in large quantities by me.