Mushroom Turnovers

  1. TO PREPARE PASTRY:.
  2. Lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.
  4. With processor on, add ice water through food chute, processing until dough forms a ball.
  5. Gently press mixture into a 4-inch circle on plastic wrap.
  6. Cover and chill 15 minutes.
  7. TO PREPARE FILLING:.
  8. Place mushrooms in food processor, and process until finely chopped.
  9. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  10. Add shallots; cook 1 minute or until soft.
  11. Stir in mushrooms, 1/8 teaspoon salt, and pepper.
  12. Cook 10 minutes or until most of liquid evaporates, stirring frequently.
  13. Remove from heat; stir in basil.
  14. Cool completely.
  15. Preheat oven to 350.
  16. Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
  17. Divide dough into 24 equal portions.
  18. Shape each portion into a ball; chill.
  19. Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface.
  20. Lightly brush pastry with egg white mixture.
  21. Spoon about 2 teaspoons mushroom filling onto half of each circle.
  22. Fold dough over filling; press edges together with a fork to seal.
  23. Brush egg white mixture over pastry.
  24. Place on a baking sheet lined with parchment paper.
  25. Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
  26. Bake at 350 for 20 minutes or until lightly browned.
  27. Let stand 5 minutes before serving.

flour, blockstyle, butter, salt, water, mushroom, cooking spray, shallot, salt, black pepper, fresh basil, water, egg white

Taken from www.food.com/recipe/mushroom-turnovers-158479 (may not work)

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