 |
|
|
|
|
|
| |
Desserts -
Mushroom Turnovers
|
| INGREDIENTS |
- Pastry:
-
1 (8-ounce) package cream cheese, softened
-
1/2 cup butter or margarine, softened
-
1 1/2 cups all-purpose flour
-
Filling:
-
2 tablespoons butter or margarine, softened
-
1/2 pound fresh mushrooms, chopped
-
1 small onion, chopped
-
3 tablespoons white wine
-
3 tablespoons sour cream
|
| INSTRUCTIONS |
For pastry: Place cream cheese and butter or margarine in bowl; beat with electric mixer at medium speed for 1 minute. Scrape sides of bowl and add flour. Beat for 1 minute on low speed or until blended. Form mixture into a ball, wrap in waxed paper, and chill for 1 hour.
For filling: Melt butter in a 10-inch skillet over medium heat. Add mushrooms and onion and sauté until soft but not browned. Add wine and cook for 1 minute. Stir in sour cream. Remove from heat and cool thoroughly.
Roll chilled dough to -inch thickness. Cut into 3-inch rounds. Place 1 teaspoon of filling on half of each round; fold pastry over filling and seal outer edge by pressing with a fork. Place turnovers on an ungreased baking sheet, two inches apart. Bake at 400º for 20 minutes — turning after 10 minutes — or until each side is browned.
Yield: 45.
|
| |
|
|
|
|
|
|
|
|
|
|
|
|