Mushroom Turnovers
Ingredients
Instructions
For Dough:
Cream cream cheese, butter and flour thoroughly and chill.
For Filling and assembly:
Saute onion and mushrooms in butter; add remaining ingredients except sour cream and cook until thickened. Stir in sour cream. Divide dough in half and roll each half thinly. Cut in rounds and place as much of the mix in as possible. Fold over to make half rounds and seal. May be frozen at this point. Preheat oven to 450(F)Remove from freezer and pierce each top with knife point and brush with mixture of 1 egg yolk beaten with 1 tsp of water. Bake 12-15 minutes until golden.
(This comes from one of Aunt Kathy's friends, Phyllis P.)
Cream cream cheese, butter and flour thoroughly and chill.
For Filling and assembly:
Saute onion and mushrooms in butter; add remaining ingredients except sour cream and cook until thickened. Stir in sour cream. Divide dough in half and roll each half thinly. Cut in rounds and place as much of the mix in as possible. Fold over to make half rounds and seal. May be frozen at this point. Preheat oven to 450(F)Remove from freezer and pierce each top with knife point and brush with mixture of 1 egg yolk beaten with 1 tsp of water. Bake 12-15 minutes until golden.
(This comes from one of Aunt Kathy's friends, Phyllis P.)
Recipe Info
Views
213
Date
August 17, 2004
Categories
Vegetables