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.
Servings: 80
Ingredients
Ingredients for the Pastry"
- 250 gram package cold cream cheese , cubed
- 110 grams or 1/2 cup ice cold butter , cubed
- 180 grams or 1 1/2 cup all-purpose flour
Ingredients for the Filling:
- 60 grams or 2 tablespoons butter
- 350 grams or 3/4 pound fresh mushrooms , minced
- 100 grams or 1/2 medium onion , minced
- 1/8 teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons all-purpose flour
- 125 grams or 1/2 cup sour cream
- egg yolk for brushing on pastry
Instructions
Instructions for the Pastry:
- Mix cream cheese and 1/2 cup butter
- Add flour until fully incorporated and form into a ball; divide and set one ball aside, covered lightly at room temperature while making filling and wrap the other in plastic and chill
Instructions for the Pastry in Thermomix:
- Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy
- Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball
- Remove ingredients from mixing bowl to another bowl or place on the counter and form into 2 balls by hand; wrap one in plastic and chill and set the other aside, covered lightly at room temperature while making filling
Instructions for the Filling:
- Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
- Saute, stirring constantly, until tender (about 5 minutes)
- Sprinkle flour over ingredients to avoid lumps; stir to thicken
- Reduce heat to low; stir in sour cream
- Heat just until thickened; remove from heat
- Mixture should not be runny: it should sit in a mound on the pastry without spreading
Instructions for Making the Turnovers:
- On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
- Place small amount of filling in the middle of each circle (a heaping teaspoon); dot water along inside edge of each pastry circle to seal
- Fold dough over filling to form a half-circle; press to seal dampened edges
- 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
- Pre-heat oven to 375°F if baking immediately
- Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
- Brush with egg yolk and freeze on parchment-lined cookie sheet overnight; then package into labelled and dated zip-lock freezer bags
- Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 – 18 minutes, until golden