Creamy Mushroom Turnovers Food

MUSHROOM TURNOVERS

Steps:

• Mix cream cheese and 1/2 cup butter
• Add flour until fully incorporated and form into a ball; divide and set one ball aside, covered lightly at room temperature while making filling and wrap the other in plastic and chill
• Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy
• Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball
• Remove ingredients from mixing bowl to another bowl or place on the counter and form into 2 balls by hand; wrap one in plastic and chill and set the other aside, covered lightly at room temperature while making filling
• Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
• Saute, stirring constantly, until tender (about 5 minutes)
• Sprinkle flour over ingredients to avoid lumps; stir to thicken
• Reduce heat to low; stir in sour cream
• Heat just until thickened; remove from heat
• Mixture should not be runny: it should sit in a mound on the pastry without spreading
• On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
• Place small amount of filling in the middle of each circle (a heaping teaspoon); dot water along inside edge of each pastry circle to seal
• Fold dough over filling to form a half-circle; press to seal dampened edges
• Place on cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
• Pre-heat oven to 375°F if baking immediately
• Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
• Brush with egg yolk and freeze on parchment-lined cookie sheet overnight; then package into labelled and dated zip-lock freezer bags
• Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 - 18 minutes, until golden

MUSHROOM TURNOVERS

Steps:

• In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
• Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
• Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

CREAMY MUSHROOM TURNOVERS

Steps:

• For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
• Shape into a large ball, wrap in plastic and refrigerate for one hour.
• In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
• Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
• Set aside.
• On a floured surface, roll half of the dough 1/8 inch thick.
• With a floured small round cookie cutter (or glass), cut out as many circles as possible.
• Repeat with remaining dough.
• Preheat oven to 450 degrees.
• Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
• Brush edges of dough circle with some egg; fold dough over filling.
• With fork, firmly press edges of dough circle to seal and prick the tops.
• Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
• Bake 12-14 minutes until golden brown.

TRADER JOE'S MUSHROOM TURNOVERS

Steps:

• Make pastry: beat cream cheese until light and fluffy.
• Add butter and mix well.
• Add flour and mix until smooth.
• Dough will be VERY sticky.
• Wrap dough in waxed paper and chill at least one hour.
• Filling: Saute onion in butter until tender.
• Add mushrooms and cook until tender.
• Stir in salt, thyme, flour and sour cream.
• Cook until thickened.
• Cool completely.
• Divide the pastry dough in half.
• Put remaining half back in frige.
• Roll other half out on floured board to 1/8 inch thickness.
• Cut with a 2-3 inch round cookie cutter.
• Drop a spoonful of filling onto each circle.
• Brush edges with beaten egg.
• Fold dough over filling and press edges together.
• Brush tops of turnovers with beaten egg.
• Cut a small slit in the top of each turnover to allow steam to escape.
• Bake at 450 for 10 minutes on an ungreased baking sheet.
• Makes about 3 doz.

HOT MUSHROOM TURNOVERS

Steps:

• Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
• Wrap dough in plastic wrap and chill for 1 hour.
• Saute mushrooms and onions in 3 tbsp butter until tender.
• Mix in salt, thyme, pepper and 2 tbsp flour.
• Remove from heat, stir in sour cream and then chill.
• On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
• Add scraps back into other half of dough.
• For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
• Press the edges together with a fork and prick the top to let out any steam.
• Repeat with the remaining dough and ingredients.
• Preheat oven to 450 degrees F.
• Brush tops lightly with remaining beaten egg.
• Bake turnovers for 12 minutes or until golden.

MUSHROOM TURNOVERS WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.
• Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

MUSHROOM TURNOVERS

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese and 1/2 cup of butter at medium speed with a mixer until creamy. Gradually add 1 3/4 cups of flour, beating well.
• Divide dough in half. Shape each portion into a ball. Cover and chill for 1 hour.
• Melt 3 tablespoons butter in large skillet; add mushrooms and onion. Sauté until tender. Stir in sour cream and next 3 ingredients; set aside.
• Roll 1 portion of dough 1/8 inch thick on a lightly floured surface. Cut with a 2 ½-inch round cutter and place rounds on a greased baking sheet. Repeat the process with the remaining dough.
• Spoon 1 teaspoon of mushroom mixture onto 1/2 of each dough circle; moisten edges with egg and fold dough over filling. Press edges with a fork to seal. Prick tops and brush turnovers with egg. Bake at 450°F for 8 to 10 minutes or until golden. Serve hot.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.