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Mushroom Turnovers w/Cream Cheese Pastry




Source of Recipe


Internet


List of Ingredients




Pastry shells:

2 (8-ounce) packages cream cheese, softened
1 cup margarine (we used butter)
3 cups flour

Filling:
3 tablespoons margarine
3 tablespoons finely minced shallot
1/2 pound mushrooms, finely minced
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons flour
1/2 cup sour cream
1 egg, beaten


Recipe



For the pastry: Cream the cream cheese and margarine, then add the flour; mix well. It will be sticky like chewing gum. Divide in half. Wrap pastry halves in plastic wrap and refrigerate at least one hour or overnight.

For the filling: Melt margarine in a skillet. Saute shallots and mushrooms until tender and most of the juices have evaporated. Stir in salt, nutmeg and flour. Blend in sour cream; cool.

Bring pastry dough to room temperature.

Preheat oven to 450 degrees.

Roll out half of dough on a well-floured surface. Roll thin and cut out 2-inch circles with a cookie or biscuit cutter. (We found this too tiny to work with, so we used a 2 1/2-inch cutter.) Brush edges of circles with beaten egg. Place 1/2 teaspoon of filling in center of pastry circle; fold in half. (Don't try to stuff too much in -- it will only ooze out.) Press edges together with a fork and prick tops of pastry. Place on ungreased baking sheets and bake for 12 to 15 minutes.

Makes approximately 6 dozen.

Note: Freeze turnovers after baking for an enhanced flavor. To reheat, bake, unthawed, 7 to 9 minutes in a preheated 450-degree oven. Serve immediately.