Mushroom Turnovers
Elevate your appetizer game with these irresistible mushroom turnovers—golden, flaky pastries filled with a savory mixture of sautéed mushrooms, onions, garlic, and creamy cheese, seasoned to perfection with fresh parsley. The buttery, cream cheese-infused dough creates the perfect delicate crust for these bite-sized delights, making them an elegant choice for entertaining or a satisfying snack. Easy to make ahead and baked to golden perfection in just 20 minutes, they are ideal for holiday gatherings, parties, or simply enjoying with a warm bowl of soup. These vegetarian turnovers are as versatile as they are delicious, served warm or at room temperature. Perfect for fans of savory pastries and mushroom appetizers!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 115 grams cream cheese
- 130 grams all-purpose flour
- 0.5 teaspoons salt
- 200 grams mushrooms, finely chopped
- 0.5 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoons olive oil
- 60 grams cream cheese, softened
- 1 tablespoons parsley, finely chopped
- 1 egg, beaten (for egg wash)
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
Instructions
In a large mixing bowl, beat together 115 grams of unsalted butter and 115 grams of cream cheese until smooth and creamy.
Add 130 grams of all-purpose flour and 0.5 teaspoons of salt, mixing until a soft dough forms.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 200 grams of finely chopped mushrooms, 0.5 finely chopped onion, and 2 minced garlic cloves. Cook until the mushrooms release their moisture and it evaporates, about 5-7 minutes.
Stir in 60 grams of softened cream cheese and 1 tablespoon of finely chopped parsley. Season with 0.25 teaspoons of salt and 0.25 teaspoons of pepper. Mix well, remove from heat, and let the filling cool completely.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 3mm (1/8 inch) thick. Cut out circles approximately 7.5cm (3 inches) in diameter using a cookie cutter or glass.
Place a teaspoon of the mushroom filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal.
Brush the turnovers with the beaten egg wash to give them a shiny, golden finish.
Place the turnovers on the prepared baking sheet and bake in the preheated oven for 18-20 minutes or until golden brown.
Remove from the oven and let them cool for a few minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
