Mar 15, 2007
Mushroom Turnovers
- 9 oz. cream cheese, softened
- butter
- flour
- 1 onion, minced
- 1/2 lb mushrooms, minced
- 1/4 tsp dry thyme
- 1/2 tsp salt
- cracked pepper
- 1/4 cup heavy cream
- Combine the cream cheese with 1/2 cup softened butter. Mix in 1 1/2 cups flour until smooth. chill 30 minutes.
- Meanwhile heat 3 tbsp of butter in a skillet. Saute the onion until tender. Add the mushrooms and saute 3 minutes.
- Add the thyme, salt, and pepper and sprinkle in 2 tbsp of flour Stir in the cream and cook gently until thickened. Set aside.
- Preheat the oven to 450 F.
- Roll the dough out to 1/8 inch thickness on lightly floured surface. Cut into 3 inch rounds.
- Place a teaspoon of the mushroom filling on each round and fold the dough to make a demi-circle. Press the edges together with a fork and prick the top to allow steam to escape.
- Place on a baking sheet and bake 12 to 15 minutes, until golden.
A classic