Mushroom Turnovers Recipe

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 rectangle 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 the 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.