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freezer appetizers mushroom turnovers

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 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 for the Pastry:

  1. Mix cream cheese and 1/2 cup butter

  2. 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:

  1. Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy

  2. Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball

  3. 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:

  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 heat

  6. Mixture should not be runny: it should sit in a mound 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 (a heaping teaspoon); dot water along inside edge of each pastry circle to seal

  3. Fold dough over filling to form a 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 immediately

  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; then package into labelled and dated zip-lock freezer bags

  8. Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 – 18 minutes, until golden