Mushroom Turnovers

Mushroom Turnovers

Dough:

1 cup butter, softened

1 pkg (8 oz) cream cheese, softened

2 cups flour (up to half whole wheat is good)

1/2 tsp salt

2 egg yolks (for glaze)

1 tsp water (for glaze)

Cream butter and cream cheese together. Add flour and salt and blend well. Chill one hour to overnight.

Filling:

8 oz fresh mushrooms or 2 cans (4 oz) mushrooms

1/2 small onion, diced

2 Tbsp butter

salt and pepper

2 tsp flour

1/4 cup evaporated milk or cream

Blend filling ingredients together in food processor and then saut in butter until thickened into a paste.

Roll out dough and fold into thirds. Roll out again to 1/8" thickness. Cut into two-and-a-half inch circles. Moisten edges of circles, add 1/2 tsp filling to center, and fold in half, sealing edges by pressing firmly. Place on un-greased cookie sheet.

Beat together egg yolks and water. Brush tops of turnovers with yolk wash. Bake at 375 degrees for about 20 minutes or until just browned. Cool on wire rack.

submitted by: Saralynn Jensen