Submitted By Helen Chin Lui
Prep Time: 2 hours including making pastry crust and filling and assembling turnovers
Bake Time: 12-14 minutes
Serves: 6 -10 appetizer or 4 luncheon servings. (About 36 turnovers)
Equipment needed:
Rolling pin
Surface to roll out dough
3″ cookie cutter
Cookie sheets
Pastry Crust
Ingredients:1 ½ cup of all purpose flour
1 8oz low fat cream cheese
1 stick of salted butter (1/2 cup)
½ teaspoon of salt
Directions:
Using a food processor or a mixer, on medium speed beat cream cheese, flour, butter and salt until smooth. Shape into two flat disc and put into a plastic bag and place in refrigerate for at least one hour.
Mushroom Filling
Ingredients:1 pound of minced, mushrooms
1 large, minced onion
1/3 cup of low fat sour cream
½ teaspoon of salt and pepper ( or to taste)
1 teaspoon of dry thyme leaves
2-3 minced garlic cloves
3 tablespoon all purpose flour or corn starch
½ stick of butter for the skillet
1 egg beaten with 2 tablespoon of water (egg wash)
Note: Process mushrooms and onion in a food processor until minced.
Directions:
Heat a large skillet over medium heat. Add ½ stick of butter with the minced garlic. Heat until you can smell the garlic and butter cooking. Add the mushroom and onion mixture. Cook until tender until the mushroom juices have evaporated (about 10 -15 minutes.) Stir occasionally. Stir in sour cream, salt thyme and flour or corn starch. Set aside to cool.
Assemble Turnover – Take dough out of refrigerator and bring to room temperature until dough feels pliable to the touch. If dough is stiff or hard, leave out in room temperature for another 30 minutes.
Rectangle Shape Turnover: On a floured surface with floured rolling pin, roll each dough half into a 1/8″ thick rectangle (approximately 12″ long and 9″ wide). Trim sides and set aside scrapes. With a knife cut rolled out dough vertically in the middle then cut into 8 equal horizontal pieces. Work on one piece of dough at a time. With a pastry brush, brush the edges of half of the rectangle with egg wash. Place one teaspoon of mushroom filling in the middle of the egg washed dough. Fold in half. Pinch the edge to close. To reinforce the closing use a fork tinge, crimp the edges closed on both side and set aside. Continue the same manner with the remaining dough.
Note: For the set aside scrap dough, roll scraps into a ball. With floured rolling pin roll out the dough to 1/8″ thick. This will be a much smaller piece of dough. Cut dough horizontally in half. Brush edge with egg wash and fill middle with mushroom filling and crimp to close.
Semi Moon Turnovers: Follow directions for rectangle shape, but use a 3″ cookie cooker to cut out as many circles as possible. There will be more scrap dough. Do not roll out scrap dough more than twice. The rolling process will toughen the dough. Instead of a tender turnover you will have a chewy one.
Bake Immediately: If you are planning to bake and eat immediately, turn on oven to 450 degrees. Brush each turnover with egg wash. With a toothpick, make 2 holes on top of the turnover to allow stream to escape. (Make sure that the egg wash did not clog the steam holes otherwise you may have an explosion in your oven. This is not a pretty sight.) Bake for 12-14 minutes until golden brown.
Freeze Extra Turnover: Freeze for a month. Place a single layer of turnovers on a cookie sheet with steam holes and put into the freezer. Once semi frozen, place turnovers in a plastic bag (about 30 minutes.) Bake at 450 degrees, egg wash the tops and bake for 14-16 minutes.
Shear Enjoyment!!!
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