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Mushroom Turnovers

Source of Recipe

Cooking Light 2003

Mushroom Turnovers
Plan ahead…dough needs to chill 15 minutes
WW Points
Yield: 24 servings

This recipe makes a great appetizer for a potluck supper any time of year. The turnovers can be made ahead, frozen, and baked just before serving.

PASTRY:
2 cups all-purpose flour
3/4 cup (6 ounces) block-style fat-free cream cheese
6 tablespoons chilled butter, cut into small pieces
1 teaspoon salt
6 tablespoons ice water

FILLING:
1 pound mushrooms, coarsely chopped
Cooking spray
1/4 cup minced shallots
I/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil

ADDITIONAL INGREDIENTS:
2 teaspoons water
1 large egg white, lightly beaten

To prepare pastry:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.

With processor on, add ice water through food chute, processing until dough forms a ball. Gently press mixture into a 4-inch circle on plastic wrap. Cover pastry, and chill 15 minutes.

To prepare filling:
Place mushrooms in food processor, and process until finely chopped. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; cook 1 minute or until soft. Stir in mushrooms, 1/8 teaspoon salt, and pepper. Cook 10 minutes or until most of liquid evaporates, stirring frequently. Remove from heat; stir in basil. Cool completely.

Preheat oven to 350º. Combine 2 teaspoons water and egg white in a small bowl, and stir well with a whisk.

Divide dough into 24 equal portions. Shape each portion into a ball; chill. Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface. Lightly brush with egg white mixture.

Spoon about 2 teaspoons mushroom filling onto half of each circle. Fold dough over filling; press edges together with a fork to seal. Brush egg white mixture over pastries. Place 1 inch apart on a baking sheet lined with parchment paper.

Bake at 350º for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

One 1 turnover equals: Calories 71 (38% from fat); Fat 3g (sat 1.8g, mono 0.9g, poly 0.1g); Protein 2.6g; Carbohydrate 9.3g; Fiber 0.8g; Cholesterol 9mg; Iron 0.8mg; Sodium 190mg; Calcium 8mg ++++ WWP: 2