Mushroom Turnovers
I usually make these for appetizers at Christmas get-togethers. They always disappear quickly but they are a little fussy to make. As I transfer this into Big Oven, it occurs to me that they would be easier and probably just as good if they were made in mini tart pans instead of as turnovers, ie. cut a circle out of the dough, then press it into a cup on a tart pan, then fill with the filling, kind of like a mini quiche. I plan to try that next time.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup butter
- 1/2 tsp salt
- 1/3 cup sour cream
- 1 cup onion finely chopped
- 1 tbsp flour
- 1 tbsp butter
- 8 oz cream cheese
- 1 to 1 1/2 cups flour
- 1 1/2 cup mushrooms finely chopped
- 1/8 tsp pepper
- 1/8 tsp thyme
- Carbohydrate 169.541536810712 g
- Cholesterol 4296.06486248 mg
- Fat 1358.03457995824 g
- Fiber 3.50446879240334 g
- Protein 222.898457362421 g
- Saturated Fat 772.393939518344 g
- Serving Size 1 1 Serving (4011g)
- Sodium 12439.8318888278 mg
- Sugar 166.037068018309 g
- Trans Fat 186.287522764562 g
- Calories 13534 calories
1. Saute onions & mushrooms, stir in remaining filling ingredients, cool. 2. Beat butter & cream cheese until smooth 3. Work in flour, chill, roll thin, cut with cookie cutter, fill with filling, seal with egg 4. Bake @ 350F for 20 minutes
