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mushroom turnovers with sour cream

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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

Details

Preparation

Step 1

-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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