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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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HOT MUSHROOM TURNOVERS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wall Estate in Quinlan Texas in 1997. Ingredients:
9 ounces cream cheese softened |
1/2 cup butter softened |
1-1/2 cups flour |
3 tablespoons butter |
1/2 pound fresh mushrooms minced |
1 large white onion minced |
1 teaspoon salt |
1/4 teaspoon thyme leaves |
2 tablespoons flour |
1/4 cup sour cream |
1 egg beaten |
Directions:
1. In large bowl with electric mixer on medium beat cream cheese, butter and flour.
2. Beat until soft dough forms then wrap in wax paper and chill 1 hour.
3. In medium skillet in 3 tablespoons butter sauté mushrooms and onion until tender.
4. Blend in salt, thyme and 2 tablespoons flour then stir in sour cream and chill well.
5. On floured surface roll half of dough in 15 circle then cut into 20 circles.
6. Roll scraps into ball and chill.
7. On one half of each circle place 1 teaspoon mushroom mixture.
8. Brush edges with egg then fold other half over filling.
9. Press edges together with form and prick tops to let out steam.
10. Place on ungreased cookie sheet.
11. Repeat with remaining dough and filling.
12. Brush with egg then cover and chill.
13. About 20 minutes before serving preheat oven to 450.
14. Uncover turnovers and bake 12 minutes.
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