Best My Sour Cream Pastry For Turnovers Recipes

SOUR CREAM PASTRY

Sour Cream Pastry image

Categories Pastry

Number Of Ingredients 4

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1/2 cup sour cream

Steps:

Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.

MUSHROOM TURNOVERS

Mushroom Turnovers image

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1 large egg
2 teaspoons water

Steps:

In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

MY SOUR CREAM PASTRY FOR TURNOVERS

My Sour Cream Pastry For Turnovers image

This makes a perfect turnover pastry that puffs up a bit. It's easy to work with and tastes great. It works best when made up and refrigerated overnight.

Provided by Nancy Allen

Categories Other Desserts

Time 45m

Number Of Ingredients 4

Ingredients

3 c sifted all purpose flour
2 Tbsp sugar
2 stick butter, cold
1 c sour cream

Steps:

1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.