These circles of pastry are filled with a savory mushroom filling. Serve them hot from the oven, or cooled, with tea, cocktails, or as an accompaniment to a first-course soup or salad.
Turnovers may be refrigerated after shaping. Cover with plastic wrap. Bake just before serving.
Easy and tasty.
Makes 16 turnovers.
Hot and Cold Appetizers, Section 1, Card 27
Mushroom Appetizers with Herbed Crust
- 1/2 pound mushrooms chopped
- 1 small onion chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dry sherry optional
- 1/4 cup sour cream
- 1 3- ounce package cream cheese
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon tarragon
- 1/2 teaspoon salt
- 1 egg yolk
- 1 tablespoon water
Saute mushrooms and onions in 2 tablespoons butter until mushroom juices have evaporated, 4 to 5 minutes.
Stir in flour, salt, pepper, and sherry, if used. Cook 2 minutes until mixture is quite dry. Add the sour cream. Remove from heat and cool.
Blend cream cheese and butter until smooth. Add flour, tarragon, and salt. Mix until stiff dough forms.
Divide dough into two parts. Wrap each in plastic and chill for 30 minutes.
Roll chilled dough out to 1/8 inch thickness. Cut 32 rounds, 1 1/2 inches in diameter. Use a fluted edged cookie cutter for a decorative edge.
Put 1 teaspoonful of the filling into the center half of the rounds. Cover with the remaining rounds. Seal edges by pressing with tines of a fork.
Mix egg yolk and water; brush on turnovers.
Bake at 375 for 15 to 18 minutes or until lightly browned.
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