I love mushrooms and I love making these for a snack or for a party. I love adding a pinch of cheese to these to make them extra yummy.
Provided by Annamaria Settanni McDonald
Categories Other Snacks
Time 1h
Number Of Ingredients 16
Steps:
- 1. In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
- 2. Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
- 3. In a large saucepan, over medium-high heat, melt the butter. Add the mushroom and onions, and reduce heat to medium. Cook for 15-20 minutes, or until all the liquid has evaporated. Add the garlic, flour, salt, pepper, and thyme. Cook for a minute or two more. Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
- 4. Roll out the dough to 1/8 inch thick. Use a 3-inch round cutter to cut out as many rounds as possible. Form the scrap dough into a disk and re-refrigerate so it may be used again. Repeat with the remaining dough to make about 4 dozen rounds. Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or use a Silpat mat. Place 1 teaspoon of filling on each dough round and a pinch of cheese, brush edges with egg wash. Fold over to make a half circle shape. Crimp with the tines of a fork.
- 5. Brush the tops with egg wash. Bake at 375F for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen. If you bake them from frozen, set your oven to 450F and bake for 12-14 minutes.
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Nike Milles
[email protected]I can't wait to make these turnovers again!
Andrew Kendall
[email protected]I give this recipe a 4 out of 5 stars.
Naeshawn Nakai
[email protected]I would definitely recommend this recipe to others.
San San
[email protected]Overall, I thought these turnovers were good. They were easy to make and they tasted great.
Atiq Mian
[email protected]These turnovers were a bit too greasy for my taste. I think I would use less butter next time.
Retag Mohamed
[email protected]I followed the recipe exactly and the turnovers came out burnt. I'm not sure what went wrong.
Samuel Sons
[email protected]These turnovers were a bit bland for my taste. I think I would add more seasoning next time.
Saqib Gee
[email protected]I made these turnovers with a few substitutions and they turned out great. I used a different type of mushroom and a different type of cheese, and they were still delicious.
Kwadwo Boateng
[email protected]These turnovers were a bit more work than I expected, but they were worth it. They were so delicious!
Ruth Adhiambo
[email protected]I followed the recipe exactly and the turnovers came out perfectly. They were so good, I ate two of them in one sitting!
Chioma Joylyn
[email protected]These turnovers were easy to make and turned out great. The filling was delicious and the pastry was perfect.
Nissan Thapa
[email protected]I made these turnovers for a party and they were a huge success. Everyone loved them!
Joy Mays
[email protected]These mushroom turnovers were a hit! The filling was savory and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.