Wild Mushroom Turnovers

Name: Wild Mushroom Turnovers
Yield: makes about 35 bite-size turnovers
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature; 1 (3-ounce) package cream cheese, at room temperature; 2 tablespoons minced fresh chives; 1 1/4 cups all-purpose flour; 1 teaspoon kosher salt; 3 tablespoons unsalted butter; 1/2 pound mixed wild mushrooms, finely chopped; 1 small yellow onion, minced; 1 tablespoon all-purpose flour; 4 1/2 teaspoons sherry; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley; 1/4 cup sour cream or crème fraîche; 1 large egg yolk; 2 teaspoons water

December 14, 2011

I’ve been making these for parties ever since I joined forces with my old friend Marianna Green. We both had little babies, and together we catered weddings, birthday parties, and more parties. I froze these two-bite nibbles by the dozen—I always had a batch on standby for last-minute events. They’re still one of my favorite party hors d’oeuvres. No fuss, no muss, no sauce needed.

Recipe information

Yield
makes about 35 bite-size turnovers

Ingredients

Pastry

1/2 cup (1 stick) unsalted butter, at room temperature

1 (3-ounce) package cream cheese, at room temperature

2 tablespoons minced fresh chives

1 1/4 cups all-purpose flour

1 teaspoon kosher salt

Filling

3 tablespoons unsalted butter

1/2 pound mixed wild mushrooms, finely chopped

1 small yellow onion, minced

1 tablespoon all-purpose flour

4 1/2 teaspoons sherry

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley

1/4 cup sour cream or crème fraîche

1 large egg yolk

2 teaspoons water

Preparation

Step 1
TO MAKE THE PASTRY: Using an electric mixer fitted with the paddle attachment, beat the 1/2 cup butter and cream cheese on medium speed until smooth. Beat in the chives; add the 1 1/4 cups flour and 1 teaspoon salt and beat on low speed to form a stiff dough. Form the dough into 2 equal disks, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight.
Step 2
TO MAKE THE FILLING: In a large skillet set over medium heat, melt the 3 tablespoons butter and sauté the mushrooms and onion until the juices have evaporated. Sprinkle with 1 tablespoon flour, stirring until the mixture is combined; cook for 2 more minutes. Stir in the sherry, salt, pepper, and parsley. Cook for 2 more minutes; stir in the sour cream. Remove the skillet from the heat and let cool before assembling the turnovers.
Step 3
Preheat the oven to 425°F. Grease baking sheets with butter or cooking spray or line with parchment paper or silicone liners.
Step 4
Sprinkle a work surface with flour, and using a rolling pin sprinkled with flour, roll out each chilled dough disk to about 1/8 inch thick. Cut out dough rounds using a 4-inch biscuit cutter. Gather the scraps and reroll the dough to make more rounds. Add more flour to the work surface, if necessary. Place a teaspoon of the filling on each dough round, moisten the outer edges with water, and fold in half. Crimp the edges with a fork to seal. In a small bowl make an egg wash by mixing the egg yolk and the 2 teaspoons water with a fork until combined. Brush the egg wash on top of each turnover. Bake on the prepared sheets until golden brown, 13 to 15 minutes. Cool on wire racks. Serve warm or at room temperature.
do it early
Step 5
Seal the unbaked turnovers in freezer-weight plastic bags and freeze for up to 3 weeks. To serve, brush the frozen turnovers with egg wash and bake, until golden, about 16 minutes.

Pastry Queen Parties by Rebecca Rather and Alison Oresman. Copyright © 2009 Rebecca Rather and Alison Oresman. Published by Ten Speed Press. All Rights Reserved. A pastry chef, restaurateur, and cookbook author, native Texan Rebecca Rather has been proprietor of the Rather Sweet Bakery and Café since 1999. Open for breakfast and lunch daily, Rather Sweet has a fiercely loyal cadre of regulars who populate the café’s sunlit tables each day. In 2007, Rebecca opened her eponymous restaurant, serving dinner nightly, just a few blocks from the café. Rebecca is the author of THE PASTRY QUEEN, and has been featured in Texas Monthly, Gourmet, Ladies Home Journal, Food & Wine, Southern Living, Chocolatier, Saveur, and O, The Oprah Magazine. When she isn’t in the bakery or on horseback, Rebecca enjoys the sweet life in Fredericksburg, where she tends to her beloved backyard garden and menagerie, and eagerly awaits visits from her college-age daughter, Frances. Alison Oresman has worked as a journalist for more than twenty years. She has written and edited for newspapers in Wyoming, Florida, and Washington State. As an entertainment editor for the Miami Herald, she oversaw the paper’s restaurant coverage and wrote a weekly column as a restaurant critic. After settling in Washington State, she also covered restaurants in the greater Seattle area as a critic with a weekly column. A dedicated home baker, Alison is often in the kitchen when she isn't writing. Alison lives in Bellevue, Washington, with her husband, Warren, and their children, Danny and Callie.

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Recipe information

Ingredients

Pastry

Filling

Preparation

Step 1

Step 2

Step 3

Step 4

do it early

Step 5

Recipe notes