Mushroom Turnovers

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READY IN: 1hr 10mins
Recipe by Nana Lee

From AOL Living: Food This recipe makes a great appetizer for a potluck supper any time of year. The turnovers can be made ahead of time, frozen, and baked just before serving.

Ingredients Nutrition


  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.
  4. With processor on, add ice water through food chute, processing until dough forms a ball.
  5. Gently press mixture into a 4-inch circle on plastic wrap.
  6. Cover and chill 15 minutes.
  8. Place mushrooms in food processor, and process until finely chopped.
  9. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  10. Add shallots; cook 1 minute or until soft. Stir in mushrooms, 1/8 teaspoon salt, and pepper.
  11. Cook 10 minutes or until most of liquid evaporates, stirring frequently.
  12. Remove from heat; stir in basil.
  13. Cool completely.
  14. Preheat oven to 350°.
  15. Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
  16. Divide dough into 24 equal portions.
  17. Shape each portion into a ball; chill.
  18. Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface.
  19. Lightly brush pastry with egg white mixture. Spoon about 2 teaspoons mushroom filling onto half of each circle.
  20. Fold dough over filling; press edges together with a fork to seal.
  21. Brush egg white mixture over pastry.
  22. Place on a baking sheet lined with parchment paper.
  23. Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
  24. Bake at 350° for 20 minutes or until lightly browned.
  25. Let stand 5 minutes before serving.

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