Mushroom Turnovers with Arugula Salad

By KDCooks

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 pound white mushrooms, coarsely chopped
• Salt and pepper
• 3 tablespoons chopped parsley
• 1 clove garlic
• 2 scallions, thinly sliced
• Grated peel and juice of 1/2 lemon
• One 8-ounce package cream cheese, cut into small pieces
• One 17.3-ounce package frozen puff pastry, thawed
• Optional - add cooked chicken
• 1 large egg, lightly beaten
• 4 cups baby arugula
• parmasan cheese - shaved

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Transfer to a bowl along with the parsley, scallions and lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.

On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch square, then halve it. Repeat with the other pastry sheet.

Arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2-inch border. Brush the borders with some egg, then fold the pastry to enclose the filling. Cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet.

Brush the tops with more egg. Bake until puffed and golden-brown, about 18 minutes. Let rest for 5 minutes.

In a serving bowl, whisk together the remaining lemon juice and 1 tablespoon olive oil; season with salt and pepper. Add the arugula, shaved parmasan and toss. Serve with the turnovers.