Amygdalia's Blog

Foodie Friday: Puff Pastry is your friend, pt 1

Welcome to Foodie Friday!  I may share a recipe, review a restaurant, or talk about food in some other way.  You never know.  Heh heh.

Today . . .

Amy’s mushroom turnovers

I devised this recipe when I was looking for some dairy and egg free hors d’oeuvres to serve at a party.  Most recipes that I found had cream cheese in them; none had white wine.  They have been a huge hit, each time I’ve prepared them.  My 3 year old son can’t get enough of them!

They’re a bit time consuming to make, but worth the effort.

1 package mushrooms, finely chopped
2 T butter (I use Earth Balance Buttery Sticks – dairy free and quite tasty)
1/4 cup minced shallots
1/4 tsp dried thyme
1/8 teaspoon salt (I tend to use very little salt when cooking – just enough to enhance the flavor.  Feel free to add more to suit your taste)
1/8 teaspoon black pepper
1/4 cup white wine
2 packages Pepperidge Farm puff pastry

Melt butter in skillet over medium heat.  Sautee shallots for 1 minute; add mushrooms and spices.  Sautee for 5 minutes.  Add white wine and continue cooking until liquid has evaporated.  Remove from skillet and cool.

Defrost puff pastry, and lay flat.  Smooth out cracks, and use a rolling pin to thin the puff pastry slightly.  Cut circles using a water glass.  Place @ ½ tsp of mushroom mixture in the center of each circle.  Wet edges of pastry with water, stretch slightly, and fold pastry over filling.  Use a fork to crimp edges closed. 

Preheat oven to 350 degrees F.  Bake turnovers approximately 10-15 minutes, or until golden brown.  Let sit 5 minutes before serving.

They also freeze quite well.  Place unbaked turnovers on a cookie sheet lined with wax paper, and place in freezer until frozen.  Remove to a freezer safe container, separating the layers with wax paper.  I don’t even worry about defrosting them before baking.

*The recipe makes a lot of mushroom mixture.  You will likely have some left over.  Try it on crackers.  Yum.