Mini Mushroom-Feta Turnovers

This is an old recipe from my Mom.

• Ready In: 42 mins
• Yields: 36 turnovers

Ingredients

• 1⁄2 tablespoon olive oil
• 1  tablespoon  minced shallot
• 3⁄4 cup  finely chopped mushroom (about 2-oz.)
• 1⁄3 cup  finely chopped seeded tomatoes
• 3⁄4 teaspoon fresh thyme, chopped
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄3 cup  finely crumbled feta cheese
• 1  sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box)
• 1  egg, beaten

Directions

1. Heat oven to 400 degrees F, have a large cookie sheet ready.
2. Heat oil in a medium skillet over medium heat. Add shallot and saute 2 to 3 minutes, until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.
3. Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry into thiry-six 2-inch squares.
4. Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a fork to seal in filling. Brush tops lightly with beaten egg. With a spatula, transfer pastries to ungreased cookie sheet.
5. Bake 12-15 minutes or until puffed and golden brown. Some of the pastries may open slightly as they bake and that's always been OK with us. Serve warm or at room temperature.