Recipe: Dilled Mushroom Turnovers
Description: My bite-sized mushroom pastries are hard to resist. For parties, I prep and freeze them ahead, then pop them into the oven when guests are on the way. —Isabella Michel-Clark, Sparks, Nevada
Ingredients: [{"text": "1 cup butter, softened"}, {"text": "2 packages (8 ounces each) cream cheese, softened"}, {"text": "3 cups all-purpose flour"}, {"text": "FILLING:"}, {"text": "3 tablespoons butter"}, {"text": "1/2 pound fresh mushrooms, finely chopped"}, {"text": "1 large onion, finely chopped"}, {"text": "1/4 cup sour cream"}, {"text": "2 tablespoons all-purpose flour"}, {"text": "1 teaspoon salt"}, {"text": "1 teaspoon snipped fresh dill"}, {"text": "1 large egg, beaten"}]
Instructions: In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap and refrigerate 1 hour or until firm enough to handle.
Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature.
Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on 1 side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal.
Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance.
