MUSHROOM TURNOVERS
"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MUSHROOM TURNOVERS
Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.
Provided by Rachel Gilkes
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g
MUSHROOM TURNOVERS
These make-ahead freezer turnovers have been a family favourite at our house for well over 30 years. They are a bit finicky to make, so get everything done and form them one evening when watching a great movie.
Provided by Valerie Lugonja
Categories Appetizer
Time 2h15m
Number Of Ingredients 12
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
HOT MUSHROOM TURNOVERS
Enjoy a tasty take on a popular appetizer with Hot Mushroom Turnovers. You'll love all the mushroom-y marvelousness of our Hot Mushroom Turnovers, stuffed inside a cream cheese crust.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings, 2 turnovers each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MUSHROOM TURNOVERS
A really tasting recipe from the past. I got this recipe from an ex neighbor of mine way back in the l980's Enjoy
Provided by Shirley Murtagh
Categories Other Appetizers
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Pastry
- 2. Put ingredients into a bowl and whip
- 3. Wrap in wax paper
- 4. Refrigerate for 1 hour
- 5. Filling:
- 6. Combine onions, mushrooms and sauté in 3 Tbsp of melted butter for 5 minutes
- 7. Stir in the thyme, flour and sour cream
- 8. Cook for a couple of minutes longer
- 9. Method:
- 10. Roll out dough thinly and cut into 2 1/2 - 3 inch circles
- 11. Place 1/2 tsp of mixture on circles, brush edges with egg.
- 12. Fold over in half to make a half moon
- 13. Crimp edges with a fork and prick to let out the steam
- 14. Brush the tops with egg and place on a lightly greased cookie sheet
- 15. Bake on a cookie sheet for 12 - 15 minutes in a 375F preheated oven
- 16. Recipe makes: 45 - 60 turnovers
- 17. Freezes well
- 18. Reheat before serving
- 19. Eat and Enjoy!
CREAMY MUSHROOM TURNOVERS
Make and share this Creamy Mushroom Turnovers recipe from Food.com.
Provided by Kim127
Categories Lunch/Snacks
Time 40m
Yield 36 turnovers
Number Of Ingredients 13
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.
Nutrition Facts : Calories 79.1, Fat 6, SaturatedFat 3.7, Cholesterol 22, Sodium 77, Carbohydrate 5.1, Fiber 0.3, Sugar 0.3, Protein 1.6
WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE
Provided by Robin Miller : Food Network
Categories appetizer
Time 22m
Yield 6 servings
Number Of Ingredients 3
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
Make and share this Hot Mushroom Turnovers recipe from Food.com.
Provided by _Pixie_
Categories Breads
Time 1h27m
Yield 50 turnovers
Number Of Ingredients 12
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.
Nutrition Facts : Calories 61.2, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 82, Carbohydrate 3.8, Fiber 0.2, Sugar 0.2, Protein 1.2
DILLED MUSHROOM TURNOVERS
My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them in the oven when guests are on the way. -Isabella Michel-Clark, Sparks, Nevada
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.
Nutrition Facts : Calories 87 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HAM, CHEESE & MUSHROOM TURNOVERS
A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got
Provided by Good Food team
Time 1h40m
Yield Makes 4
Number Of Ingredients 9
Steps:
- The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
- Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
- Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.
Nutrition Facts : Calories 752 calories, Fat 55 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.78 milligram of sodium
MUSHROOM TURNOVERS WITH SOUR CREAM
Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 420 g, Fat 28 g, Fiber 2 g, Protein 9 g
MUSHROOM TURNOVERS RECIPE - (3.8/5)
Provided by HeatherS
Number Of Ingredients 15
Steps:
- Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender. Add flour, salt, pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly. Roll pastry fairly thin. Cut into 3-inch (71/2 cm) rounds. Place 1 tsp. (5 mL) filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each. To freeze ahead: Do not brush with egg. Freeze on tray. Transfer frozen turnovers to carton or plastic bag. Before serving, arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F (180°C) oven for about 20 to 30 minutes until browned. If already cooked heat in 325°F (160°C) oven for 15-20 minutes until hot. MUSHROOM CUPS: Fill toast cups with mushroom filling. Heat in 400°F (200°C) oven for about 10 minutes or until bubbly hot
MUSHROOM TURNOVERS
Another party item from the past. I believe in making old things new again. I have updated the techniques in the recipe to include appliances we have today that we didn't have when we were young and struggling or they just weren't even available yet. Nice little savory turnover with a flaky crust.
Provided by Marsha Gardner @mrdick1950
Categories Vegetable Appetizers
Number Of Ingredients 17
Steps:
- Filling: Place mushrooms and onion in food processor and pulse until fine. Heat butter in skillet and add mushroom with onion. Cook briskly, stirring about 4 minutes. Sprinkle with salt, pepper and nutmeg. Add lemon juice and flour. Cook 1-2 minutes longer. Remove from heat and add sour cream. Chill until ready to use.
- Pastry: In the bowl of food processor place butter, cream cheese and salt. Process until dough comes together.
- Remove from processor and shape into a into a 6" x 8" rectangle. Wrap in plastic wrap and chill. May be chilled several days before using.
- Remove dough from refrigerator and let stand 8-10 minutes. Divide dough into portions. Put dough not working with back in refrigerator until needed.
- Roll on a floured surface into a rectangle; fold over in thirds and re-roll into a 9" x 12" rectangle about 1/8 inch thick. Cut into 2 inch squares and put a small amount of filling in center of each square.
- Fold over and crimp edges with a floured fork. Place on parchment lined sheet pan and chill one hour. After chilling brush tops with egg yolk beaten with cream. Bake at 350-degrees about 20 minutes.
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