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Mushroom Turnovers



These make ahead freezer turnovers have been a family favourite at our house for well over 30 years. They are a bit finicky to make, so get everything done and form them one evening when watching a great movie.
Course Appetizer
Cuisine Canadian
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 80
Author Valerie Lugonja

Ingredients

Ingredients for the Pastry"

  • 1 250 g package cold cream cheese , cubed
  • 1 cup or 220g ice cold butter , in cubes
  • 1 ½ cup or 225g all-purpose flour

Ingredients for the Filling:

  • 2 tablespoons butter
  • ¾ pound fresh mushrooms , finely chopped
  • ½ medium onion , minced
  • 1/8 t dried thyme
  • ¼ t salt
  • ½ t ground black pepper
  • 1 ½ t all-purpose flour
  • ½ c sour cream
  • egg yolk for brushing on pastry

Instructions

Instructions for the Pastry:

  1. Mix cream cheese and 1 cup butter
  2. Add flour until fully incorporated; pat into a ball, and refrigerate

Instructions for the Pastry in Thermomix:

  1. Scale flour and butter into TM bowl: pulse for 10 seconds on Turbo until fine meal
  2. Scale cream cheese into TMbowl; pulse for 10 seconds until well combined (see above photo)
  3. Place all ingredients in a bowl or on the counter and form into 2 balls by hand; warm to room temperature

Instructions for the Filling:

  1. Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
  2. Saute, stirring constantly, until tender (about 5 minutes)
  3. Sprinkle flour over ingredients to avoid lumps; stir to thicken
  4. Reduce heat to low; stir in sour cream
  5. Heat just until thickened; remove from the heat
  6. Mixture should not be runny; it should sit in the spoonful on the pastry without spreading

Instructions for Making the Turnovers:

  1. On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
  2. Place small amount of filling in the middle of each circle; dot water along inside edge of each pastry circle
  3. Fold dough over filling to half circle; press to seal dampened edges
  4. Place on cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
  5. Pre-heat oven to 375°F if baking now
  6. Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
  7. Brush with egg yolk and freeze on parchment lined cookie sheet overnight; package into labelled and dated zip-lock freezer bags
  8. Remove from freezer, place on parchment lined cook sheet and bake frozen at 400°F for 15 – 18 minutes, until golden