Recipe: Mushroom Turnover

Mushroom Turnover
From: Scubamare,TN
I had written on an envelope, I think around 1978.

Pastry:
1 1/2 cups all purpose flour
1 cup butter
1/2 cup sour cream

Filling:
1 lb. mushrooms, cleaned, chopped
2 tbsp shallots, chopped
2/3 cup evaporated milk
1/2 tsp salt
1/8 tsp pepper
2 tbsp parsley
1 egg yolk
2 tsp water

PASTRY: Place flour in medium bowl. With two knives crisscross cut butter into butter into flour. With fork stir in sour cream until pastry holds together. Form into ball. Divide in half. Wrap each in waxed paper & refrigerate at least 8 hours.

FILLING: Cook mushrooms over medium heat for 3 or 4 minutes. Add shallots, milk, salt & pepper. Simmer 15-20 minutes until milk is thick and creamy, stir in parsley.

TO SHAPE: preheat oven 350F. Roll half dough to 14 inch square. Cut rounds, biscuit size. Place small amount of filling in each round. Wet edge and fold in half. Seal and make holes for steam to escape. Place on ungreased cookie sheet. Combine egg and water brush over turnovers. Bake 25 minutes.