Hot Mushroom Turnovers

READY IN: 34mins
Recipe by evelynathens

Flaky cream cheese pastry stuffed with a mushroom-ham mixture. Perfect to have on hand over the holidays.

Top Review by KLV2993

The cream cheese pastry caught my eye so I had to try it. Glad I did! I did make several modifications to "spice" it up a bit: I added a Tbsp of Parmeson, 1 tsp of garlic powder, 1/2 tsp of fresh pepper to the mushroom mixture. I also substituted cooked bacon instead of the ham and used oregano instead of thyme - simply what I had on hand. The pastry is really tasty - although you need to roll it thin otherwise the turnover will be too doughy. I managed to get 36 turnovers using a glass as my circle. Thanks so much - this will be a standard in my freezer to pull out for quick get-togethers.

Ingredients Nutrition


  1. In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.
  2. Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
  3. Stir in ham, sour cream, salt, thyme and 2 tablespoons flour; set aside.
  4. On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
  5. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
  6. Repeat.
  7. Preheat oven to 450F.
  8. Onto one half of each dough circle, place a teaspoon of mushroom mixture.
  9. Brush edges of circles with some egg.
  10. Fold dough over filling.
  11. With fork, firmly press edges together to seal; prick top.
  12. Place turnovers on ungreased cookie sheet, brush with remaining egg.
  13. Bake 12 to 14 minutes until golden.
  14. Note: You can freeze these unbaked, then pop the frozen turnovers right in the oven- just bake a bit longer.

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