Recipe by morgainegeiser
This is a delicious variation of the popular turnover-style pastries. A splash of sherry intensifies the mushroom flavor and turns these easy pastries into a gourmet treat.
Top Review by I'mPat
Very tasty morsels. I scaled the recipe down to 5, due to allergy reasons subbed spring onion/scallion for the onion and as we don't get refrigerated biscuits here in Australia I used a sheet of puff pastry which I cut into 4 squares (didn't have the right size cutter to make a circle) and justed brushed with a little mixed up egg and baked for 14 minutes. The DM enjoyed her 2 with a little B-B-Q sauce to dip them into and I had mine with a side salad for a light lunch. Thank you morgainegeiser, made for Edition 6 - Make My Recipe - a game of tag.
- 1 teaspoon vegetable oil
- 12 ounces mushrooms, finely chopped
- 1⁄2 cup very finely chopped onion
- 1 1⁄2 tablespoons flour
- 1 1⁄2 tablespoons sherry wine
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (10 ounce) container refrigerated biscuits
Directions See How It's Made
- Heat oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring frequently, until most of the mushroom juices have cooked out, about 4 minutes. Sprinkle with flour, stirring to mix well.
- Stir in sherry, salt and pepper. Cook and stir until mixture is almost dry, about 2 minutes. Remove pan from heat and set aside to cool slightly.
- Preheat oven to 400 minutes.
- Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of waxed paper severl inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
- Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching the dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
- Bake 8 to 10 minutes, until golden brown. Serve hot or at room temperature.