Recipe: Mushroom Turnovers (may be frozen)

Mushroom Turnovers (may be frozen)
From: Cuisine, November 1980
Makes 26 Turnovers

CREAM CHEESE PASTRY
1/2 cup butter, unsalted, softened
3 oz cream cheese, softened
2 tsp chives, fresh, finely snipped
1 1/2 cups flour
1/2 tsp salt

TURNOVERS
1/2 lb fresh mushrooms, finely chopped,
1/3 cup onion, finely chopped
2 tsp butter, unsalted
2 tbsp flour
1 tbsp dry sherry
1/4 tsp salt
1/4 tsp pepper, freshly ground
1/4 cup sour cream
1 egg yolk
1 tbsp water

MAKE CREAM CHEESE PASTRY:
Beat butter and cream cheese in medium bowl until smooth; stir in chives. add flour and salt; mix to form stiff dough. Divide in half; refrigerate, wrapped in plastic wrap, 30 minutes.

TURNOVERS:
Saute mushrooms and onion in butter in medium skillet over medium heat until juices have evaporated, about 5 minutes. Sprinkle with flour; stir to mix well. Stir in sherry, salt and pepper; cook, stirring constantly, until mixture is almost dry, about 2 minutes. Stir in sour cream; cool.

Working with half the chilled dough at a time, roll out pastry on lightly floured surface to slightly less than 1/8" thickness. Cut with 3-inch fluted round cookie cutter. Put 1 slightly rounded teaspoonful of mushroom filling in center of each pastry circle. Fold in half; press edges to seal.

Heat oven to 400. Mix egg yolk and water; brush on tops of turnovers. Bake turnovers on ungreased baking sheets until golden brown, 12-15 minutes. Cool on wire racks; transfer to airtight containers. Freeze 3-4 weeks.

To serve arrange frozen turnovers on ungreased baking sheets. Bake at 300 until heated through, 10-15 minutes.

Tip: Turnovers can be frozen unbaked. Prepare recipe through shaping. Brush turnovers with egg-yolk wash. Freeze in single layer on baking sheet lined with plastic wrap. Transfer to airtight containers. Freeze up to 4 weeks. To serve, bake frozen turnovers on ungreased baking sheets at 400 until golden brown, 14-18 minutes.