Mini Mushroom Turnovers

(Please pardon the large font headings--I'm not yelling, really! I need to figure out why this is happening, until then...it looks like I'm yelling, but I'm not--really!)

These savory little treats are wonderful for a fall or winter tea. They are one of my favorites. Make them up to a month ahead of time and freeze. When you're ready, pop them in the oven (no thawing necessary) and enjoy!

Prep: 30 min., Chill: 1 hr., Cook: 15 min., Bake: 20 min.

Yield

Makes 3 1/2 dozen appetizer servings

Ingredients

1 1/2 (8-ounce) packages cream cheese, softened
2 1/4 cups all-purpose flour
3/4 cup butter, softened
3 tablespoons butter
1 cup chopped onion
1 pound mushrooms, chopped
1/4 teaspoon thyme
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup sour cream
3 tablespoons sherry
1 tablespoon butter, melted

Preparation

Combine first 3 ingredients. Shape dough into a ball; cover and chill 1 hour.

Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and sauté 12 minutes or until onion is golden. Stir in chopped mushrooms, and sauté 3 minutes. Stir in thyme, salt, and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat, and set aside.

Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter.

Spoon 1 teaspoon mushroom mixture on half of each dough circle, fold dough over filling. Press edges together with a fork to seal. Place turnovers on an ungreased baking sheet.

Bake at 400° for 15 to 20 minutes or until edges are lightly browned; brush tops evenly with melted butter.

Note: To make ahead, place uncooked turnovers in a single layer on baking sheets, and freeze. Transfer frozen turnovers to large zip-top plastic freezer bags, seal and freeze up to 1 month. Place frozen turnovers on ungreased baking sheets. Bake as directed.

I first came across this recipe in January 2006 when looking at previous December 2005 issue of Southern Living Magazine (I LOVE that magazine!)

3 comments:

Carol L. said...

Hi Tina,
This is my first time visiting your blog and I LOVE IT. Thank you for sharing these recipes. They're great.
Carol L.
Lucky4750@aol.com

Tina Dee Books said...

Feel free to drop in anytime--love having you!

And if you have any suggested modifications to recipes, or if you want to submit a recipe of your own, feel free!

If you have pics to accompany a recipe, just email them to me at TinaDeeBooks [at] gmail [dot] com.

Thanks again for stopping by, Carol!

--Tina Dee

PS--I'll put your name in the contest drawing for our recipe section. Prize: A silicone spatula! I love them!

Juju at Tales of Whimsy.com said...

Oh my yumminess!