Guys. I did something bad.
Or maybe it was so good it was bad.
Either way, I was flipping through Mom’s copy of Canadian Kinette Cookery and I came across this recipe and bookmarked it for later.
Then I couldn’t stop thinking about it. I took that as a sign.
I made them.
I ate them. Mom ate them.
We couldn’t stop eating them.
When my sister got home from work, she ate some. Then she went back for more.
I did intend to take some home for Mr. Ginge, but then we ate some for lunch the next day.
He ended up with three.
So, what I am trying to say is that these are good and you should make them. And try not to eat them all in one go.
Mini Mushroom Turnovers
makes about 36 mini turnovers
For the dough:
- 1 pkg (8oz) cream cheese, softened
- 1/2 c butter, softened
- 1 1/2 c flour
For the filling:
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 pkg ( about 1 1/2 cups) mushrooms, finely chopped
- 2 cloves of garlic, minced
- 1/4 tsp thyme
- salt and pepper to taste
- 1/2 cup sour cream
- 1 egg, beaten
- In a large bowl, beat together the cream cheese and butter until smooth. Add the flour and mix until you get a soft dough. Wrap in plastic wrap and refrigerate for at least an hour.
- In a large pan, melt the butter. Add the onions and cook until translucent. Add the mushrooms and garlic and cook until tender. Add the thyme and the salt and pepper, then remove from heat. Stir in the sour cream and set aside.
- Preheat the oven to 450°F.
- On a floured surface, roll out half the dough thin, about 2mm/1/8 in. With a 3 in round cutter, cut out some circles.
- Place 1/2- 1 tsp of the mushroom mixture in the middle of the circles, fold over and pinch the edges to seal.
- Line them on an ungreased baking sheet and brush the tops with the beaten eggs. Poke the tops with a fork to let seam escape.
- Bake them for 12-15 minutes, or until golden brown.