MINI MUSHROOM-FETA TURNOVERS

FOR THE FILLING:
1/2 tsp olive oil
1 tbsp minced shallot
3/4 cup finely chopped mushrooms
1/3 cup finely chopped seeded tomato
3/4 tsp fresh thyme (or 1/4 tsp dried, crumbled)
1/8 tsp salt and pepper
1/3 cup finely crumbled feta cheese
FOR THE PASTRY:
1 sheet frozen puff pastry, thawed
1 egg, beaten with fork

Heat oven to 400 degrees F. Have a large cookie sheet ready.

TO MAKE THE FILLING:
Heat oil in medium skillet over medium heat. Add shallot and saute 2-3 minutes until soft.

Add mushrooms and saute 2-3 minutes until mushrooms are soft.

Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes.

Add feta cheese; stir to mix well.

TO MAKE THE TURNOVERS:
Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry in thirty-six 2-inch squares.

Place 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a table fork to seal in filling. Brush tops lightly with egg. With a spatula, transfer pastries to ungreased cookie sheet.

Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.

VARIATION:

PIZZA TURNOVERS:
Thaw 1 sheet puff pastry and heat oven as directed. Roll and cut dough as directed above.

Substitute for the mushroom mixture:
In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper, 1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as above.

Makes 36
Adapted from source: Woman's Day magazine, November 19, 1996