MUSHROOM TURNOVERS
"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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Avery Mills (Aberry)
[email protected]I love that these turnovers can be made ahead of time and frozen. They're perfect for busy weeknights.
Sameer Dazz
[email protected]These turnovers are the perfect appetizer or snack. They're also a great way to use up leftover mushrooms.
azijul rahman
[email protected]I've never made turnovers before, but these were really easy to make. I'm definitely going to make them again.
Bella Justice
[email protected]These turnovers are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Rachel Gent
[email protected]I'm not sure what I did wrong, but my turnovers didn't turn out very well. The crust was too tough and the filling was too runny.
Puskar Shah
[email protected]These turnovers were really easy to make and they turned out great! I used a store-bought puff pastry dough to save time.
success tv
[email protected]The filling in these turnovers was a bit bland. I think I'll add some more spices next time.
Muhammad Kamran Khattak
[email protected]These turnovers were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Talisha Davis
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these turnovers. The filling was so flavorful and the crust was perfectly flaky.
Chiemela Aguwamba
[email protected]These turnovers are so versatile. I've made them with different types of mushrooms, cheeses, and herbs.
Bim
[email protected]I love that these turnovers can be made ahead of time and frozen. They're perfect for busy weeknights.
Muhammad Shehzad
[email protected]I've made these turnovers several times and they're always a hit. They're also a great way to use up leftover mushrooms.
Osobu Timileyin
[email protected]These turnovers are perfect for a quick and easy weeknight meal. I usually serve them with a side salad.
Asmat Ullah Khan
[email protected]I made these turnovers for my vegetarian friends and they loved them. They said they were the best mushroom turnovers they've ever had.
Raj Bhusal
[email protected]I added some chopped fresh herbs to the filling for extra flavor. They were delicious!
Mozamel Hayat
[email protected]These turnovers were easy to make and turned out great! I used a store-bought puff pastry dough to save time.
Rafeullah Khan
[email protected]I'm not a big fan of mushrooms, but I loved these turnovers. The filling was so flavorful and the crust was perfectly crispy.
nwobu chinaza
[email protected]I made these turnovers for a potluck and they were gone in minutes! Everyone loved them.
thurain oo
[email protected]These mushroom turnovers were a hit at my dinner party! The flaky crust and savory filling were a perfect combination.