Mushroom and Asparagus Turnovers With Red Pepper Coulis Recipe

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Mushroom and Asparagus Turnovers With Red Pepper Coulis
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Ingredients
17
Count
Nutrition
500
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes.
  2. Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper.
  3. Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again.
  4. Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers.
  5. Line heavy baking sheet with parchment paper, securing corners with dabs of butter.
  6. Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use.
  7. Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes.
  8. Heat oven to 400 degrees.
  9. Bake turnovers until golden brown, 25-30 minutes.
  10. Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley.
  11. Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through.
  12. Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.14 Kcal (2094 kJ)
Calories from fat 291.91 Kcal
% Daily Value*
Total Fat 32.43g 50%
Cholesterol 56.48mg 19%
Sodium 204.3mg 9%
Potassium 710.26mg 15%
Total Carbs 41.04g 14%
Sugars 10.62g 42%
Dietary Fiber 4.57g 18%
Protein 12.17g 24%
Vitamin C 62mg 103%
Vitamin A 1.1mg 38%
Iron 23.4mg 130%
Calcium 134.2mg 13%
Amount Per 100 g
Calories 133.46 Kcal (559 kJ)
Calories from fat 77.89 Kcal
% Daily Value*
Total Fat 8.65g 50%
Cholesterol 15.07mg 19%
Sodium 54.51mg 9%
Potassium 189.53mg 15%
Total Carbs 10.95g 14%
Sugars 2.83g 42%
Dietary Fiber 1.22g 18%
Protein 3.25g 24%
Vitamin C 16.5mg 103%
Vitamin A 0.3mg 38%
Iron 6.2mg 130%
Calcium 35.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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