Why I Love This Recipe
These are a great appetizer. Much like a perogy but baked
Ingredients You'll Need
1 8 oz. pkg of cream cheese
1 1/2 cups flour
1/2 cup margarine or butter, softened
3 tbsp. margarine or butter
1 minced medium onion
8 oz. diced mushroom
1 crushed garlic clove
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 tsp. dried thyme leaves
1 tbsp. dry sherry or vermouth
3 tbsp. sour cream
1 large egg beaten with 2 tbsp. water, for glaze
Prepare turnover pastry: In a medium bowl with hands knead cream cheese, flour and margarine or butter until blended. Shape dough into 2 disks, wrap each with plastic wrap and refigerate until firm enough to handle, about 30 minutes.
Meanwhile prepare Mushroom filling. In a 12 inch skillet, melt margarine or butter over medium heat. Add onion and mushrooms and cook until onion is tender and liquid evaporates, about 20 minutes, stirring frequently. Stir in garlic, flour, salt, pepper and thyme then sherry: cook 1 minute longer. Transfer mushroom mixture to bowl to cool. Stir in sour cream.
On a floured surface, with floured rolling pin, roll half of dough 1/8 inch thick (keep remaining dough refrigerated). With 3 inch round biscuit cutter, cut out as many rounds as possible, reserving trimmings.
On half of each dough round place 1 rounded measuring teaspoon of the mushroom filling. Brush edges of rounds with some of the egg mixture. Fold dough over filling. With fork press edges together to seal. Brush turnovers lightly with egg mixture; prick tops. Place turnovers on an ungreased cookie sheet, about 1 inch apart. Repeat with remaining dough, trimmings and filling to make about 48 turnovers in all.
If you want to prepare in advance or freeze turnovers for future cover them with plastic wrap or foil and refrigerate for up to 1 day or to freeze (can be frozen for up to 1 month) freeze on cookie sheet and use a pancake turner to remove from pan and store in a freezeer safe container with wax paper between layers.
To serve, preheat oven to 450 degrees. Bake refrigerated turnovers 12 to 14 minutes until golden. For frozen turnovers arrange on an ungreased cookie sheet 1 inch apart and bake for 15 to 20 minutes until golden. Serve hot.