|
Cream
Cheese Pastry: In the bowl of your electric stand mixer, fitted with the
paddle attachment (or with a hand mixer), place the butter and cream cheese. Mix on
medium low speed until creamy and smooth. Add the flour and, on medium
low speed, beat until
incorporated. Divide the dough into two equal pieces.
Flatten each piece of dough into a round and wrap in plastic. Chill in the
refrigerator until firm (about one hour or up to two days).
Mushroom Filling:
Heat the oil and butter in a large skillet over medium high heat. Add
the onions and saute about one minute. Add the mushrooms and saute
until the onions are translucent and the mushrooms have softened.
Season with thyme and about 1/4 - 1/2 teaspoon (1-2 grams) of
salt and 1/4 teaspoon (1 gram) of black pepper. If using, add the wine
and simmer rapidly until the wine has evaporated. Then add the flour
and stir over medium heat for about one to two minutes making sure all
the vegetables are coated with the flour. Stir in the sour cream.
Remove from heat and stir in the parsley. Set aside to cool to room
temperature. (Note: the filling can be made the day before, covered,
and refrigerated.)
Mushroom Turnovers: When
you're ready to assemble the turnovers, remove one portion of the pastry from
the refrigerator. On a lightly floured surface, roll
the pastry to 1/8 inch thick. To
prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as
you roll (always roll from the center outwards). When the pastry is
rolled to the desired thickness, using a 3 inch (7.5 cm) round cookie
cutter that has been lightly dipped in flour, cut as many pastry
circles as possible. Repeat with the second disc of pastry. Gather up
leftover scraps, reroll, and cut out more circles.
Then, on one half of
each pastry circle, place about one teaspoon (do not over fill) of the
mushroom filling. With a pastry brush, brush the edges of each circle
with the egg wash. Fold the pastry over the filling and, using your
fingertips, gently seal the top of the pastry to the bottom (making a
half moon shape). Then, using the tines of a fork, seal the edges of
the turnovers. Using a sharp knife, or razor blade, cut a slit in the
top of each turnover. Brush the tops of the turnovers with the egg
wash and sprinkle with sesame seeds (if desired). Place the turnovers
on a parchment lined baking sheet and refrigerate while you preheat
the oven.
Preheat your oven to 400
degress F (200 degrees C).
Bake the Mushroom
Turnovers for about 15 minutes or until golden brown. Remove from oven
and place on a wire rack to cool slightly before serving.
Note: The unbaked
Mushroom Turnovers can be frozen. Place the turnovers in a single
layer on a baking sheet
and freeze until frozen. Then transfer to a freezer bag or airtight container and
freeze for up to two months. The turnovers can be baked directly
from the freezer. They will take a few minutes longer to bake.
Makes about 36 Mushroom
Turnovers.
View comments on this recipe on YouTube |
