Mushroom Turnovers

By jennifer_1

Ingredients

• 1 c. & 2 tbsp. butter
• 8 oz. cream cheese
• 2 c. & 1 tsp.flour
• 1/2 tsp. salt
• 1 egg, well beaten
• 1/2 c. sliced green onions
• 1/2 lb. mushrooms, chopped
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tsp. lemon juice
• 1/2 c. sour cream

Preparation

Step 1

Allow 1-cup butter and cream cheese to stand at room temperature 1 hour to soften. Place 1 cup butter and cream cheese in mixing bowl and beat until light. Add 2-cups flour and salt; mix well. Form into ball, cover and chill overnight.

Prepare mushroom filling. Melt 2 tbsp. butter in heavy skillet. Add onions and mushrooms; cook until mushrooms are lightly browned and liquid has evaporated. Add salt, pepper and lemon juice. Stir well. Stir in 1-teaspoon flour and sour cream. Cook over very low heat until thickened. Allow to cool before rolling dough.

Remove dough from refrigerator a few minutes before rolling. Divide into 3 parts. Roll 1 part at a time on lightly floured board to 1/8” thick. Cut into 11/2” rounds. Place 1 tsp filling in center of each round. Moisten edges with water. Fold in half; crimp edges and re-roll trimmings. Place on un-greased baking sheet and brush w/ beaten egg. Bake in preheated 350°F oven for 25-30 minutes.