I hope y'all had a wonderful Christmas. It sure is different without the white stuff!
We had a traditional Christmas dinner with 3 other couples. We had to scramble a bit to find the tools, pots and dishes that were needed, but between us all we managed except for the disposable pan we had to buy to cook the turkey.
Christmas Eve day, Margarita and I made mushroom turnovers for our Christmas Eve Happy Hour.
Here is the recipe (if you want it in word format, let me know):
MUSHROOM TURNOVERS
9 oz (250 g) cream cheese, softened 1 egg, beaten
1 1/2 cups sifted all‑purpose flour 1/4 teaspoon thyme
1/2 cup butter, softened 1 teaspoon salt
3 tbsp butter 2 tbsp flour
1/2 lb (20 med) mushrooms, minced 1/4 cup sour cream
1 large onion, minced
In a large bowl, with electric mixer at medium speed, beat cream cheese, butter, and 1 1/2 cups of flour until soft dough forms. Wrap dough in wax paper, and refrigerate at least 1 hour.
Preheat oven to 450° F.
In 10" skillet over medium heat, add 3 tbsp butter. Saute mushrooms and onion until tender, about 5 minutes. Stir in salt, thyme, and 2 tablespoons flour until blended. Stir in sour cream.
On floured board, thinly roll out half of the dough. Cut into 12 circles with 2 3/4 inch cookie cutter. Roll dough scraps into a ball and refrigerate. On half of each circle, place a teaspoon of mushroom mixture.
Fold edge over filling to meet bottom edge. With fork, press edges together and prick the tops in 3 places to let out the steam.
Place on ungreased cookie sheets. Repeat with remaining dough and filling.
Brush turnovers with egg. Bake 12 to 15 minutes or until golden.
Makes 24‑30 appetizers. May be made ahead and frozen.
We had a traditional Christmas dinner with 3 other couples. We had to scramble a bit to find the tools, pots and dishes that were needed, but between us all we managed except for the disposable pan we had to buy to cook the turkey.
Christmas Eve day, Margarita and I made mushroom turnovers for our Christmas Eve Happy Hour.
Here is the recipe (if you want it in word format, let me know):
MUSHROOM TURNOVERS
9 oz (250 g) cream cheese, softened 1 egg, beaten
1 1/2 cups sifted all‑purpose flour 1/4 teaspoon thyme
1/2 cup butter, softened 1 teaspoon salt
3 tbsp butter 2 tbsp flour
1/2 lb (20 med) mushrooms, minced 1/4 cup sour cream
1 large onion, minced
In a large bowl, with electric mixer at medium speed, beat cream cheese, butter, and 1 1/2 cups of flour until soft dough forms. Wrap dough in wax paper, and refrigerate at least 1 hour.
Preheat oven to 450° F.
In 10" skillet over medium heat, add 3 tbsp butter. Saute mushrooms and onion until tender, about 5 minutes. Stir in salt, thyme, and 2 tablespoons flour until blended. Stir in sour cream.
On floured board, thinly roll out half of the dough. Cut into 12 circles with 2 3/4 inch cookie cutter. Roll dough scraps into a ball and refrigerate. On half of each circle, place a teaspoon of mushroom mixture.
Fold edge over filling to meet bottom edge. With fork, press edges together and prick the tops in 3 places to let out the steam.
Place on ungreased cookie sheets. Repeat with remaining dough and filling.
Brush turnovers with egg. Bake 12 to 15 minutes or until golden.
Makes 24‑30 appetizers. May be made ahead and frozen.
No comments:
Post a Comment