Hot Mushroom Turnovers Recipe
Are you looking for a tasty Hot Mushroom Turnovers recipe? A lip-smacking Side Dish, this Hot Mushroom Turnovers completes your spread. You will fall head over heels in love with this easy and delectable Hot Mushroom Turnovers recipe as soon as you try it!
Ingredients
1 8-ounce package cream cheese, softened
All-purpose flour
Butter or margarine, softened
1/2 pound mushrooms, minced
1 large onion, minced
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon thyme leaves
1 egg, beaten
Directions
1. In medium-sized bowl, with hand knead cream cheese, 1 1/2 cups flour, and 1/2 cup butter or margarine (1 stick) until smooth. Shape dough into ball; wrap with plastic wrap or foil; refrigerate until chilled, about 1 hour.
2. Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion, until tender. Stir in sour cream, salt, thyme, and 2 tablespoons flour.
3. 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 20 dough circles. Repeat with remaining dough and trimmings to make about 48 dough circles in all.
4. On 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 tops; brush with remaining egg. Place turnovers on ungreased cookie sheet, about 1 inch apart. If not serving right away, cover with foil and refrigerate.
5. About 25 minutes before serving, preheat oven to 450°F. Bake turnovers 12 to 14 minutes, until golden.
2. Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion, until tender. Stir in sour cream, salt, thyme, and 2 tablespoons flour.
3. 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 20 dough circles. Repeat with remaining dough and trimmings to make about 48 dough circles in all.
4. On 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 tops; brush with remaining egg. Place turnovers on ungreased cookie sheet, about 1 inch apart. If not serving right away, cover with foil and refrigerate.
5. About 25 minutes before serving, preheat oven to 450°F. Bake turnovers 12 to 14 minutes, until golden.
