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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| ground mustard: 1/2 tsp |
| paprika: 1/4 tsp |
| multipurpose shortening: 2/3 cup |
| cheddar cheese (shredded): 3 Tbl |
| water: 4 Tbl (ice) |
| white mushrooms: 0.5 lb |
| green onions - spring or scallion: 3 whole onions |
| salted butter: 2 Tbl |
| salted butter: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/16 tsp |
| eggs: 1 (yolk) |
Mushroom Turnovers
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Cut Shortning into dry ingredients.
- Stir in cheese.
- Add water, mixing with fork.
- Roll into ball and wrap in wax paper.
- Chill dough.
- Wash dry and chop mushrooms and green onion.
- Saute in melted butter.
- Remove from heat, stir in seasoning and slightly beaten egg yolk.
- Cool.
- Preheat oven to 425.
- Roll out pastry on lightly floured board to 1/8" thickness.
- Cut into 3" circles or rectangles.
- Place heaping teaspoons of filling in center.
- Dampen edges of pastry.
- Fold over and seal with fork.
- Place on ungreased cookie sheet.
- Cut small vents for steam.
- Brush tops with left over egg white or milk.
- Bake 15 minute or until nicely brown.