Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Susanna Freeman      

Recipe Categories:

    Hot Mushroom Turnovers

    List of Ingredients




    1 (8 oz.) pkg. cream cheese (softened)
    1 1/2 cups All-purpose flour
    1/2 cup butter or margarine, softened
    3 tablespoons Butter or margarine
    1/2 lb. mushrooms, minced
    1 lg. onion, minced
    2 tablespoons flour
    1/4 c. sour cream
    1 tsp. salt
    1/4 tsp. thyme
    1 egg, beaten

    Recipe



    Preheat oven to 450 degrees F.

    In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter or margarine until smooth; shape into ball; wrap; refrigerate 1 hour.

    Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside

    On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.

    Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg. Fold dough over filling. With fork, firmly press edges together to seal; prick top.

    Place turnovers on ungreased cookie sheet, brush with remaining egg.

    Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.

    You can freeze them unbaked, then pop the frozen turnovers right in the oven - just bake a bit longer.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |