Mushroom Turnovers Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
PASTRY INGREDIENTS
1 cup: Butter, slightly softened
1 package: Cream Cheese, softened
1/2 tsp: Salt,
2 cup: Flour,
1 each: Egg,
2 tsp: Milk,
MUSHROOM FILLING
2 can: Stems and pieces, 4 oz
1/2 cup: Onions, minced
1/2 tsp: Salt,
1/8 tsp: White Pepper,
1 tsp: Lemon juice,
2 tsp: Flour,
1/2 cup: Light cream,
Directions:
Pastry:
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to 1/8
inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in
each. Moisten edges and fold double. Press edges with fork to seal.
Mix egg with milk and slightly beat. Brush with and milk and chill 1
hour. Bake at 350F for 25 minutes or until golden brown. May be
frozen. Makes 5 dozen. Mushroom filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually
add cream and stir util smooth and thickened. Chill. Add 1 tablespoon
sherry or dry vermouth before chilling, if desired.
Source from luhu.jp
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to 1/8
inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in
each. Moisten edges and fold double. Press edges with fork to seal.
Mix egg with milk and slightly beat. Brush with and milk and chill 1
hour. Bake at 350F for 25 minutes or until golden brown. May be
frozen. Makes 5 dozen. Mushroom filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually
add cream and stir util smooth and thickened. Chill. Add 1 tablespoon
sherry or dry vermouth before chilling, if desired.
Source from luhu.jp