These little vegetarian turnovers make a wonderful appetizers or finger food. I do like to serve them, when I have company for dinner, along side my main course. Every time I have them people ask me for the recipe so so here it is.
Enjoy!
INGREDIENTS
2 cups white flour
1/2 pkg.(125 gr.) cream cheese
1/2 cup butter or margarine
1 egg
2 tbsp. sour cream
Filling:
3 tbsp. butter, margarine or oil
1 onion, chopped
1/2 lb.(225 gr.) mushrooms, finely chopped
1/4 tsp. each, pepper and thyme
1/2 tsp seasoning salt
1 tsp. parsley, minced
2 tbsp. flour
1/4 cup sour cream
water
1 egg, for brushing
DIRECTIONS
Place flour in a large mixing bowl, add the cream cheese and the margarine and cut with a pastry cutter (or a fork) until it resembles fine bread crumbs.
Whisk together the egg and sour cream; add to the flour mix and using your hands, gather all together to form a dough. Remove to a board or counter and knead dough into a ball, cover with a clean towel or plastic wrap and let it rest for 1 hour.
For the filling:
Meanwhile start making the filling by sautéing the onion in the butter until onion becomes transluscent. Add the mushrooms, pepper, thyme and seasoning salt. Cook for 10 minutes.
In a small bowl, mix together flour and sour cream and enough water to form a thick sauce. Pour over the mushroom mixture and stir. Add the parsley and let come to a boil and cook on medium heat until it thickens.
Set aside to cool.
Roll dough out on a floured surface to 1/4” thickness and using a 3” cookie cutter, cut out as many circles from the dough as you can. Gather the leftover dough, roll out and repeat.
Drop a teaspoon of filling on each half of the circle and fold over the other half to cover the filling. Seal the edges with a bit of water and press down with a fork.
Place the turnovers on a lightly greased cookie sheet. Brush with egg. Prick each with a fork to allow steam to escape during baking.
Bake at 350 for 15-20 minutes or until lightly golden
Makes: about 3 dozens
TIP: They can be made in advance, and freeze, for up to 6 months. Defrost and warm them up before serving.
In a small bowl, mix together flour and sour cream and enough water to form a thick sauce. Pour over the mushroom mixture and stir. Add the parsley and let come to a boil and cook on medium heat until it thickens.
Set aside to cool.
Roll dough out on a floured surface to 1/4” thickness and using a 3” cookie cutter, cut out as many circles from the dough as you can. Gather the leftover dough, roll out and repeat.
Drop a teaspoon of filling on each half of the circle and fold over the other half to cover the filling. Seal the edges with a bit of water and press down with a fork.
Place the turnovers on a lightly greased cookie sheet. Brush with egg. Prick each with a fork to allow steam to escape during baking.
Bake at 350 for 15-20 minutes or until lightly golden
Makes: about 3 dozens
TIP: They can be made in advance, and freeze, for up to 6 months. Defrost and warm them up before serving.
Leia I was so excited to see this posted! It is such a good recipe and I can't wait to try it out! I LOVE them lol
ReplyDeleteErin
Did you make them? Just wondering how they turned out, if you did...
DeleteBesides the fact that this is ridiculously long after I posted about these but I am going to make them this weekend, along with your awesome meatball soup. I will let you know how they turn out.
DeleteErin, better late than never :-) Cheers!
DeleteErin, I just now, saw your comment. Glad you liked them. Have fun with the recipe!! Let me know how they turned out.
ReplyDeleteThese things are so good! Nice recipe and easy to follow. MUST have for parties I would say
ReplyDeleteGlad to hear, Erin! Thanks for posting!
Delete