Monday, March 08, 2010

For those who were interested in the recipe for the mushroom turnovers this weekend, here it is:

For the crust:
3 3 ounce packs of cream cheese (I used 1 standard 8oz package)
1/4 pound butter
1.5 Cups of AP flour

Cream the butter and cream cheese and add in the flour. Mix it until it's uniform and let it chill for at least 30 mins. I kept it in the fridge over night. Cut it in half and roll it out to about 1/8 inch thick. Cut it into 3-4 inch circles. You can continue to roll out and cut the scraps. It gets harder to work with as it warms up though.

Filling (make this while the crust is chilling):

1 medium onion (minced)
1/2 pound of chopped mushrooms
saute the onion first in 2-3 Tablespoons of butter until it's soft, then add the mushrooms and continue for about 3 minutes.

mix and add
1/4 teaspoon thyme
1/2 teaspoon salt
pepper to taste
2 tablespoons flour
Stir it in and continue to cook for about 3 minutes

Let it cool a bit and add in 1/4 cup of sour cream.

Heat the oven to 450 and spoon the filling on to the center of the circles. Fold the circles in half over the filling and pinch to seal. Poke some holes in the top to vent the steam.

Bake for 12-14 minutes. Watch for a nice light brown on the crust.