Dilled Mushroom Turnovers

Total Time Prep: 1 hour + chilling Bake: 15 min./batch
Yield about 5 dozen
Test Kitchen Approved
My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada

Ingredients

  • 1 cup butter, softened
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups all-purpose flour
  • FILLING:
  • 3 tablespoons butter
  • 1/2 pound fresh mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon snipped fresh dill
  • 1 large egg, beaten

Directions

  1. In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap and refrigerate 1 hour or until firm enough to handle.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
  3. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on 1 side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
  4. Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes.
    To Make Ahead: Dough can be made 2 days in advance.

Nutrition Facts

1 turnover: 87 calories, 7g fat (4g saturated fat), 22mg cholesterol, 98mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein.

My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada
Recipe Creator

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