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Mushroom Empanadas




Source of Recipe


internet


List of Ingredients




Pastry:
1 stick of butter or margarine
3 (3 ounce) packages cream cheese
1 1/2 cups flour

Filling:
1 large onion, finely chopped
3 tablespoons butter or margarine
8 ounces fresh mushrooms, finely chopped
1/4 teaspoon thyme
1/2 teaspoon salt
Pepper to taste
2 tablespoons flour
1/4 cup sour cream

Recipe



Blend butter and cream cheese until smooth. Add flour and mix until well blended. Chill. Heat oven to 425°. Sauté onio n in butter just until tender but not browned. Add mushrooms and sauté 3 to 4 minutes longer. Stir in remaining ingredients. Mix well and cook and stir until thickened. Roll chilled pastry on lightly floured board to 1/8 inch thickness. Cut in 3 inch circles. Place a scant teaspoon of filling in the center of each circle. Fold over and seal edges with a fork. Bake until golden brown, about 15 minutes. Makes about 2 dozen.

Posted by: gaudrey_GA: These are fantastic little turnovers and make great appetizers. They can be varied by doubling the pastry and cutting 6 inch circles. Then make the same amount of filling and combine that with an equal amount of cooked, minced chicken. These larger empanadas can then be an entreé. For a sauce, combine a can of Cream of Chicken and Mushroom Soup with 1/3 cup of milk. Heat and stir until smooth and serve over the Mushroom/Chicken Empanadas. Great luncheon dish. They do freeze well - cooked or not. Hope you enjoy them.