Recipe By Rachel Gilkes
Rating
Published Apr 2nd
Prep 25m Cook 15m Additional - Ready In 40m
Servings 10 servings Calories 365.6

Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.

Recipe Ingredients

  • 1 (8 ounce) package cream cheese
  • 1 cup butter
  • 1 ½ cups all-purpose flour
  • 2 tablespoons butter
  • ¾ pound fresh mushrooms, finely chopped
  • ½ medium onion, chopped
  • ⅓ teaspoon dried thyme
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ teaspoons all-purpose flour
  • ½ cup sour cream

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.)
  4. 4 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
  • Carbohydrate 17.4 g
  • Cholesterol 84.6 mg
  • Fat 31.3 g
  • Fiber 1 g
  • Protein 5.4 g
  • Saturated Fat 19.6 g
  • Sodium 280 mg
  • Sugar 0.9 g

Reviews

  1. I only used the crust. Its extraordinary. I used homemade ricotta instead of cream cheese and a few tbsp. oil instead of butter and also whole wheat pastry flour inspite of my changes the crust is spectacular.
  2. These were fantastic. I added cooked chopped spinach to the mixture along with some grated parmesan cheese. Added egg wash to the top of the crust like some suggested. Really really good.
  3. The filling was a little bland thus I changed the recipe. Since the dough was amazing I used it and filled it with brie and cranberry sauce. These were a fantastic appetizer for my Christmas party.
  4. I made these with some variations. I made them bite-size and they were devoured. Still have a ton of dough left and some filling so will make the rest tomorrow. My variations were as follows: Substituted shallots for the onions. Added garlic (2 cloves) Add one finely chopped birds eye chili pepper Did an egg - Read more ...
  5. I have never made pastry successfully before trying this recipie. They turned out beautifully! The recipie did yield 22 instead of 10 but they all disappeared fast. I added cooked crumbled bacon to the filling and more salt but the rest was the same. I even took a photo of them my first success with - Read more ...
  6. These were easy enough to make but I froze the turnovers before baking. They turned out messy leaky and sloppy. The filling had way too much liquid after freezing as the turnovers thawed in the oven. In addition the dough seemed very thick. If trying it again I'd roll out to 1/8 inch thickness rather - Read more ...
  7. The crust was really light and flaky but the filling was just too bland. If I make this again I'd add some more flavor to it somehow.
  8. I'm a little biased because this was my mom's recipe but it is fantastic. The dough is extremely easy to work with and I use it for other recipes like mini sausage rolls.
  9. These make wonderful appetizers! Though they're a little putzy to make they're worth it. I brush the edges with some beaten egg for a better seal and also brush some on the tops. I bake them in a slightly hotter oven (400 degrees) too. Delicious!

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