DILLED MUSHROOM TURNOVERS

Dilled Mushroom Turnovers image

My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them in the oven when guests are on the way. -Isabella Michel-Clark, Sparks, Nevada

Provided by Taste of Home

Time 1h15m

Yield about 5 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 packages (8 ounces each) cream cheese, softened
3 cups all-purpose flour
FILLING:
3 tablespoons butter
1/2 pound fresh mushrooms, finely chopped
1 large onion, finely chopped
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon snipped fresh dill
1 large egg, beaten

Steps:

In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.

Nutrition Facts : Calories 87 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.