Although I often had to wait until the next day to sample whatever goodies were left over, my mom always managed to save me a little of everything. Of all the wonderful things she would put together, these tasty morsels of yumminess remain among my favourite food memories.
To me, this is what the sharing of food is really about; creating memories, and putting the love you have for family and friends into every bite.
Hot Mushroom Turnovers
For printable recipe click HERE
- 1 - 8 oz.(250 g) softened cream cheese
- 1 1/2 cups (375 mL) flour
- 1/2 cup (125 mL) softened butter
- 1 lb. (500 g) mushrooms, minced
- 1 large onion, minced
- 3 Tbsp. (45 mL) butter
- 1/4 cup (60 mL) sour cream
- 1/4 tsp. (1 mL) thyme or herbes de provence (I use herbes de provence but either is good)
- 1/2 tsp. (2 mL) salt
- 1 egg, beaten
- To prepare dough, blend all ingredients in a mixer, then form into a ball. Refrigerate for 1 hour.
- To prepare filling, saute mushrooms and onion in margarine. When cooked add sour cream, thyme and salt.
- Roll dough out to 1/4 ' (1 cm) thickness. Cut in 3' (7cm) circles. Fill with 1 tsp. (6 mL) filling, drained slightly.
4. Brush edges with egg. Fold and seal by pressing edge with a fork. Pierce top in 2 or 3 places. Brush top with egg.
5. Bake at 400F (200C) for 10-20 minutes or until lightly browned. Yields 24.
If having a dinner party, these can be made the day before, just cover with saran wrap, and refrigerate. Brush with egg white before baking and serve hot.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.