Appetizer: Hot Mushroom Turnovers

Turnover Pastry:

18 oz. cream cheese, softened

1 c. butter

3 c. flour

Beat together softened cream cheese, butter and flour until soft dough forms.  Wrap in plastic wrap and chill at least 1 hour.

Filling:

1 large onion, minced

1/2 lb. mushrooms, minced

3 T. butter

1 tsp. salt

1/4 tsp. thyme leaves

2 T. flour

1/4 c. sour cream

In medium skillet, saute mushrooms and onion in 3 tablespoons butter until tender.  Blend in salt, thyme, and 2 tablespoons flour.  Stir in sour cream.  Chill.

Assembly:

1 egg, beaten

On a floured surface, roll 1/4 of the dough into a 15" circle 1/16" thick.  Cut into two 3" or 4" circles.  On half of each circle place 1 teaspoon of the mushroom mixture.  Brush edges with beaten egg.  Fold other half over filling.  Press edges together with fork.  Prick tops to let steam out.  Place on an ungreased cookie sheet.  Repeat with the rest of the dough.  (They may be frozen at this point.)  Cover and chill.  Twenty minutes before serving, preheat oven to 450.  Uncover turnovers and brush with beaten egg.  Bake 12 minutes or until golden.  Serve hot.

Joyce Wyse

From the Kitchens of CMC

Columbus Mennonite Church

2004