Hot Mushroom Turnovers are savory little pastries made with a tender cream cheese crust wrapped around a rich mushroom-and-onion filling. Bite-size turnovers like these became especially popular in American home entertaining during the mid-20th century, when cocktail parties and appetizer trays called for foods that could be prepared ahead and easily served by hand. Here, minced mushrooms and onion are cooked in butter, enriched with sour cream, and lightly seasoned with thyme before being tucked into delicate pastry rounds. Baked until golden, the turnovers are buttery, earthy, and pleasantly creamy inside. Their small size makes them particularly well suited to holiday gatherings, cocktail parties, potlucks, or a warm appetizer platter.
Ingredients
Crust
- 8 oz cream cheese (softened)
- 1 ½ cups all-purpose flour
- ½ cup butter (or margarine, softened)
Filling
- 3 tbsp butter ( or margarine)
- ½ lb mushrooms (minced)
- 1 large onion (minced)
- ¼ cup sour cream
- 1 tsp salt
- ¼ tsp thyme leaves
- 2 tbsp all-purpose flour
- 1 egg (beaten)
Instructions
Step 1: Make the Pastry Dough
- In a large bowl, beat the softened cream cheese, 1 ½ cups flour, and softened butter or margarine until smooth.
- Shape the dough into a ball.
- Refrigerate for 1 hour.
Step 2: Cook the Mushroom Filling
- Melt 3 tbsp butter or margarine in a 10-inch skillet.
- Add the minced mushrooms and onion and cook until tender.
Step 3: Finish the Filling
- Stir in the sour cream, salt, thyme, and 2 tbsp flour.
- Cook and stir until the mixture is well combined and slightly thickened.
- Remove from the heat and allow the filling to cool slightly.
Step 4: Roll the Dough
- On a floured surface, roll the chilled dough to approximately ⅛-inch thickness.
Step 5: Cut the Pastry Rounds
- Using a floured 2 ¾-inch round cookie cutter, cut as many circles as possible.
- Gather and reroll the scraps and continue cutting circles.
Step 6: Preheat the Oven
- Preheat the oven to 450°F.
Step 7: Fill the Turnovers
- Place about 1 tbsp mushroom mixture onto one half of each dough circle.
- Brush the edge of each circle with some of the beaten egg.
Step 8: Fold and Seal
- Fold the dough over the filling to form a half-moon.
- Press the edges firmly together with a fork to seal.
- Prick the tops.
Step 9: Prepare for Baking
- Arrange the turnovers on an ungreased baking sheet.
- Brush the tops with the remaining beaten egg.
Step 10: Bake
- Bake for 12 to 14 minutes, or until golden brown.
- Serve warm.
Tips
- Mince the mushrooms and onion quite finely so the filling fits easily inside the small pastry rounds.
- Let the mushroom mixture cool before filling the dough; a hot filling can soften the pastry and make it difficult to seal.
- Avoid overfilling the turnovers, or the mushroom mixture may escape during baking.
- Keep the pastry chilled until you are ready to roll it for the most tender results.
- For extra mushroom flavor, combine white button mushrooms with cremini mushrooms.
- Add a small amount of finely chopped parsley for a fresh herbal note.
- A pinch of freshly ground black pepper can be added to the filling for additional seasoning.
- Assemble the turnovers ahead of time, refrigerate them, and brush with egg immediately before baking.
- Serve warm as an appetizer alongside a sour cream or herb dipping sauce.
- For a slightly larger appetizer, use a 3-inch cutter and increase the baking time by a minute or two as needed.
Nutrition
Calories: 70kcalCarbohydrates: 5.3gProtein: 1.5gFat: 4.9gSaturated Fat: 2.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.3gTrans Fat: 0.1gCholesterol: 16mgSodium: 100mgPotassium: 45mgFiber: 0.2gSugar: 0.6gVitamin A: 160IUVitamin C: 0.5mgCalcium: 12mgIron: 0.4mg