Close
Ingredients
| cream cheese: 1 8oz package (softened) |
| all-purpose flour (unsifted): 1 1/2 cups |
| salted butter: 1/2 cup |
| salted butter: 3 Tbl (softened) |
| white mushrooms: 0.5 lb (sliced) |
| onions: 1 (minced) |
| sour cream: 1/4 cup |
| salt: 1 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| fresh basil (chopped): 1/4 cup (minced) |
| eggs: 1 (beaten) |
Basil and Mushroom Turnovers
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.
- Shape into a ball, wrap and refrigerate for at least one hour.
- In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
- Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
- On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
- With floured 2½-inch round cookie cutter, cut out as many circles as possible.
- Repeat with other half of dough.
- Preheat oven to 450°F.
- Onto one-half of each dough circle, place a tsp of mushroom mixture.
- Brush edges of circle with some egg; fold dough over filling.
- With fork, firmly press edges together to seal; prick tops.
- Place turnovers on un-greased cookie sheet; brush with remaining egg.
- Bake 12 to 15 minutes till golden. Serve warm.