Mini Mushroom Turnovers

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


Makes 3 1/2 dozen appetizer servings


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


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!)


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.

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 said...

Oh my yumminess!