Mushroom Turnovers 6-8 dozen

Dough for turnovers:

8 oz cream cheese

1/2 lb butter

2 ¼ cup flour

1tsp salt

1 egg, slightly beaten


Mushroom filling:


3tbsp butter

1 large onion, finely chopped

½ lb fresh mushrooms

¼ tsp thyme

½ tsp salt

freshly ground pepper

2tbsp flour

¼ cup heavy cream


Mix the cream cheese, butter, flour and salt as for a pie crust and roll into a ball. Chill for 4 hours.


Meanwhile, heat the butter for the filling in a large skillet and brown the onion. Add the mushrooms and cook 3 minutes. Add the thyme, salt and pepper. Sprinkle with flour and stir in the cream until thickened.


Roll out onto a floured board to 1/8” thick and cut with a 2 ½ “ round biscuit cutter.


Place 1 small tsp of filling on each round and fold over to make a half circle. Seal the edges with a fork dipped in water. Poke a small hole in the top of each turnover and brush lightly with egg. Bake in a 325° oven for 30 minutes or until brown.


These may be frozen before baking. Do not brush with egg until ready to bake. Place on a cookie sheet to freeze and then transfer to a plastic bag.


The pastry can also be filled with liver, crab, shrimp, lobster or chicken.

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