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Thanksgiving: Mushroom Turnovers

Source of Recipe

From "Williams-Sonoma: The Best of Thanksgiving"


List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons olive oil
â—¦ 3 tablespoons finely chopped shallot
â—¦ ¾ pound cremini mushrooms, brushed clean and finely chopped
â—¦ 1 ½ teaspoons chopped fresh thyme
â—¦ 1 ½ teaspoons chopped fresh rosemary
â—¦ Kosher salt and freshly ground pepper
â—¦ ½ cup heavy cream
â—¦ ¼ cup (1 ounce) finely shredded Gruyère cheese
â—¦ 1 recipe Basic Pie Dough for a double-crust pie, shaped into 2 disks and chilled
â—¦ 1 egg, lightly beaten with 1 tablespoon water


Recipe

In a sauté pan over medium-high heat, melt the butter with the oil. Add the shallot and sauté until softened but not browned, about 2 minutes. Add the mushrooms, thyme, and rosemary, and season with salt and pepper. Sauté until the mushrooms are tender and the liquid is almost evaporated, 10 to 12 minutes. Raise the heat to high and add the cream. Cook, stirring often, until the mixture comes to a boil, 2 to 3 minutes, then remove from the heat and let cool completely. Stir in the cheese.

Preheat the oven to 400° F. Line two baking sheets with parchment paper.

Remove one dough disk from the refrigerator and let stand for 5 minutes. On a lightly floured work surface, roll out the dough into a large rectangle about â…› inch thick. Cut the dough into 3 ½-inch squares, rerolling the scraps as needed to yield at least 10 squares.

Place a scant 1 tablespoon of the cooled filling (do not overfill) in the center of each pastry square, then lightly brush the edges with the egg wash. Fold the pastry in half to cover the filling, forming a triangle. Using the tines of a fork, crimp the edges to seal. As each pastry is completed, transfer to a prepared baking sheet and refrigerate to keep cool. Repeat with the remaining dough disk and filling.

Brush the tops of the pastries with the remaining egg wash. Bake until golden, 15 to 20 minutes. Let cool slightly before serving.

Makes 20 to 24 turnovers



Basic Pie Dough (for double crust pie):

â—¦ 2 ½ cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 2 teaspoons kosher salt
â—¦ 1 cup cold unsalted butter, diced
â—¦ 6 to 8 tablespoons ice water

In a food processor, combine the flour, sugar, and salt and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal, 10 to 15 pulses. Add the minimum amount of ice water and pulse twice. The dough should hold together when squeezed. If it is crumbly, add more water, 1 teaspoon at a time, pulsing twice after each addition.

Remove the dough from the food processor. Shape the dough into two disks for a double-crust pie. Wrap each dough disk in plastic wrap and refrigerate for at least 2 hours.