Dilled Mushroom Turnovers Food

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.

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.

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
• Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
• Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

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.

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.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

GREEN ONION & DILL STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; chop stems.
• Cook stems and onions in butter or margarine till tender but not brown.
• Add bread crumbs, dill, salt and worcestershire.
• Fill mushrooms crowns with onion mixture; place on baking sheet.
• Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).