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Mushroom Turnovers with Sour Cream

78

Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2008

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
  • Coarse salt and ground pepper
  • 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
  • 1/2 cup reduced-fat sour cream, for serving

Directions

  1. Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.

  2. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.

  3. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

Cook's Notes

Store-bought puff pastry makes quick work of these savory turnovers that require only five ingredients.

Reviews Add a comment

  • kgibson9
    12 OCT, 2011
    SOOOOOOOOOOO DELICIOUS! I mixed some with Italian sausage also.
    Reply
  • telsing
    6 MAR, 2011
    I would recommend cooling the filling as it will melt the pastry and make handling difficult.
    Reply
  • prettygoodcook
    10 NOV, 2010
    I added italian sausage and it was great!
    Reply
  • MS12157780
    8 NOV, 2010
    I also used butter and added some dry red wine to saute and also loved the pastry.
    Reply
  • marcello116
    8 NOV, 2010
    I used butter an d olive oil to sute. I added orv sauted few anchovies with the onion prior to adding the mushrooms. Yummy
    Reply
  • MS11715668
    9 OCT, 2010
    +I+used+butter+to+saute+the+mushrooms+and+onions+and+found+that+it+added+a+richness+to+the+flavor.++It+was+fantastic%2C+The+parmesan+cheese+also+added+another+depth+of+flavor%2C+and++I+will+definitely+make+again%21+
    Reply
  • ClauTecu
    4 MAY, 2010
    This was really great! My 3 year old son loved it!
    Reply
  • slatts10
    21 FEB, 2010
    I used butter to saute onions and mushrooms (portabellas) and added parmesean cheese to the filling. WOW!! This is a real keeper, love it and is great with a salad
    Reply
  • slatts10
    21 FEB, 2010
    I used butter to saute onions and mushrooms (portabellas) and added parmesean cheese to the filling. WOW!! This is a real keeper, love it and is great with a salad
    Reply