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Hot Mushroom Turnovers

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A delicious and easy appetizer. You can make these ahead and freeze them, unbaked. Bake them frozen, for an additional few minutes.

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Ingredients

  • 1 8oz pkg. cream cheese, softened
  • All-purpose flour
  • butter or margarine, softened
  • 1/2 lb fresh mushrooms, minced
  • 1 lg onion
  • 1/4 cup sour cream
  • 1 tsp salt
  • 1/4 tsp thyme leaves
  • 1 egg, beaten

Details

Servings 4

Preparation

Step 1

About 2 hours before serving:

In large mixing bowl at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into a ball, wrap, refrigerate 1 hour.

Cook mushrooms and onion in 3 Tbls butter till tender, add sour cream, salt, thyme, and 2 Tbls flour. Set aside.

Preheat oven to 450F.
On a lightly floured surface, roll half of the dough 1/8" thick. Cut with a biscuit cutter (2 3/4" or 3"). Roll the other half of the dough and do the same.

Onto 1/2 of each dough circle place 1 tsp of mushroom mixture. Brush edges of circle with beaten egg; fold dough over filling. With a fork, firmly press edges together to seal; prick tops. Place turnovers onto ungreased cookie sheet; brush with remaining egg. Bake 12 - 14 minutes, until golden.

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