mushroom turnovers with sour cream

mushroom turnovers with sour cream
mushroom turnovers with sour cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbs olive oil

  • 1

    large onion, chopped

  • 4

    pkg (5-ounces each) mixed mushrooms, trimmed and thinly sliced

  • course salt and ground pepper

  • 1

    sheet frozen puff pastry, thawed

  • 1/2

    cup reduced fat sour cream

Directions

-on lightly floured work surface, roll out dough to 20 by 10 inch rectangle. Using a cutter trim edges straight; cut dough into four 10 by 5 inch rectangles. Dividing evenly mound mushroom mixture on one half of each rectangle, leaving a ½ inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges -using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cook 5 minutes, serve turnovers with sour cream

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