Mushroom Turnovers Recipe - Allrecipes.com
Mushroom Turnovers Recipe
  • READY IN 40 mins

Mushroom Turnovers

Recipe by  

"Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
  2. Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
  3. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
  4. Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2009

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.

 
Most Helpful Critical Review
Apr 13, 2005

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.

 
Oct 21, 2004

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!

 
Dec 18, 2009

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.

 
Feb 28, 2007

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!

 
Apr 01, 2010

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.

 
Oct 22, 2004

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.

 
Apr 05, 2010

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.

 

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Nutrition

  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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