Thursday, December 30, 2010

Mushroom Turnovers

When I posted about our Christmas Eve dinner, I didn't include one of our appetizer/snacks: Mushroom Turnovers. This is a recipe I've had for a long, long time -- it's from the December 2005 issue of Southern Living. I've wanted to try these for so long but they always seemed like so much work and I always shrugged, sighed, and thought, well, maybe someday.

Someday finally arrived. I felt like we needed something else for our buffet, and my first thought was the puff pastry pinwheels with Gruyere & prosciutto & basil, but I just wasn't feeling like those. I wanted something new. As I flipped through one of my cut-out recipe binders, I came across these and suggested them to SP. He agreed that Christmas Eve was a great time to make and serve these.

So Tuesday morning before the holiday weekend, I made the pastry dough. It's very easy -- just butter, flour, and cream cheese mixed together. Tuesday afternoon, mom and I made the mushroom mixture. We slowly cooked a chopped onion in butter:Meanwhile, we finely chopped the mushrooms:And I measured out the sherry, sour cream, and flour and mixed together the thyme-pepper-salt seasoning.After the onions softened, we added the mushrooms and sauteed them for a bit, then dumped in all the other ingredients:After everything was thoroughly mixed, we removed the pan from the heat and set it aside to cool.

When SP got home from work, he rolled out the dough and cut out the 3 inch diameter circles:Mom placed small teaspoonfuls of the mushroom mixture on each round:The mushroom mixture was very tasty. There was a lot of sampling going on, just to be sure the mushroom mixture still tasted OK!I moistened the edges of each round with water and folded them in half:And used a fork to seal them shut:Since they can be made ahead of time and frozen, then taken directly from the freezer and baked, I placed them between sheets of waxed paper in a container:On Christmas Eve, we baked the turnovers at 400 degrees for 15-20 minutes:The baked turnover photos are actually from this past Tuesday night. I forgot to take photos of the mushroom turnovers on Christmas Eve! Plus, they got eaten too quickly! Dad was 'auctioning off' the last two turnovers! They were a huge hit with everyone. SP & I have been informed that we can make these every year! They are a lot of work, but it was so nice to make something other than cookies over Christmas, and they are so tasty that they are well worth the effort.

Mushroom Turnovers from Southern Living:

1 and 1/2 (8-ounce) packages cream cheese, softened
2 and 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.

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