Hot Mushroom Turnovers
Flaky cream cheese pastry stuffed with a mushroom-ham mixture. Perfect to have on hand over the holidays.
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READY IN: 34mins
YIELD: 40 approximately
UNITS: US
INGREDIENTS
Nutrition- 1
- 1 1⁄2cups all-purpose flour
- 1⁄2
- 3tablespoons butter
- 1⁄2
- 1
- 1⁄2cup minced ham
- 2tablespoons flour
- 1⁄4cup sour cream
- 1teaspoon salt
- 1⁄4teaspoon thyme
- 1
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DIRECTIONS
- 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.
- Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
- Stir in ham, sour cream, salt, thyme and 2 tablespoons flour; set aside.
- On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
- With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
- Repeat.
- Preheat oven to 450F.
- Onto one half of each dough circle, place a teaspoon of mushroom mixture.
- Brush edges of circles with some egg.
- Fold dough over filling.
- With fork, firmly press edges together to seal; prick top.
- Place turnovers on ungreased cookie sheet, brush with remaining egg.
- Bake 12 to 14 minutes until golden.
- Note: You can freeze these unbaked, then pop the frozen turnovers right in the oven- just bake a bit longer.
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