Mushroom Turnovers

Mushroom Turnovers

34
Rachel Gilkes 0

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

40 m servings 366 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

34
  1. 41 Ratings

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Most helpful positive review

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 follow...

Most helpful critical review

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 th...

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 follow...

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 th...

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...

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 b...

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 par...

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 cru...

The crust was really light and flaky, but the filling was just too bland. If I make this again I'd add some more flavor to it somehow.