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Sunday, December 11, 2005

Kay's Hot Mushroom Turnovers

1 (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cup all-purpose flour
1/4 lb fresh mushroooms, minced
1 medium onion, minced
1 1/2 tblspn butter or margarine, melted
2 tblspn sour cream
1 tblspn all-purpose flour
1/2 tsp salt
1/8 tsp dried thyme
1 egg beaten

Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cup flour, stirring until smooth. Shape dough into a ball and cover with plastic wrap. Chill 1 hour.

Saute mushrooms and onion in 1 1/2 tblspn butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stire in sour cream and next 3 ingredients. Set aside.

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter. Place 1/2 tsp of mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges and prick tops with a fork. Brush tops with remaining egg.

Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golde brown. Serve immediately. Yield: 3 dozen turnovers.

Note: Turnovers may be frozen baked or unbaked. Allow baked turnovers to cool completely before freezing. To reheat, bake frozen turnovers at 450 for 6-8 minutes. To freeze unbaked turnovers, place in freezer on baking sheets until firm; remove from sheets, and place in freezer containers. To reheat, bake frozen turnovers at 450 degrees at 15-20 minutes or until golden brown.

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