Recipe by Rachel Gilkes
"Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling."
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1 (8 ounce) package
1 1/2 cups
fresh mushrooms, finely chopped
ground black pepper
1 1/2 teaspoons
I made these with some variations. I made them bite-size and they were devoured. Still have a ton of dough left and some filling so will make the rest tomorrow. My variations were as follows: Substituted shallots for the onions. Added garlic (2 cloves) Add one finely chopped birds eye chili pepper Did an egg wash on top before baking (as another reviewer suggested) The turnovers were flaky and the flavors complimented each other well. I will definitely make these again.
These were easy enough to make, but I froze the turnovers before baking. They turned out messy, leaky and sloppy. The filling had way too much liquid after freezing as the turnovers thawed in the oven. In addition, the dough seemed very thick. If trying it again, I'd roll out to 1/8 inch thickness rather than 1/4 inch. And if baking from frozen, I'd try upping the oven temp to 375 so maybe it would mitigate some of the extra liquid.
These make wonderful appetizers! Though they're a little putzy to make, they're worth it. I brush the edges with some beaten egg for a better seal and also brush some on the tops. I bake them in a slightly hotter oven (400 degrees), too. Delicious!
I have never made pastry successfully before trying this recipie. They turned out beautifully! The recipie did yield 22 instead of 10, but they all disappeared fast. I added cooked crumbled bacon to the filling and more salt, but the rest was the same. I even took a photo of them, my first success with pastry!
The filling was a little bland thus I changed the recipe. Since the dough was amazing I used it and filled it with brie and cranberry sauce. These were a fantastic appetizer for my Christmas party.
These were fantastic. I added cooked chopped spinach to the mixture along with some grated parmesan cheese. Added egg wash to the top of the crust like some suggested. Really really good.
I'm a little biased because this was my mom's recipe, but it is fantastic. The dough is extremely easy to work with and I use it for other recipes, like mini sausage rolls.
I only used the crust. Its extraordinary. I used homemade ricotta instead of cream cheese and a few tbsp. oil instead of butter, and also whole wheat pastry flour, inspite of my changes, the crust is spectacular.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 281
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