Mini Mushroom Feta Turnovers

Posted by: Schmitty 10-04-99 4:53 PM

Mini Mushroom Feta Turnovers

1/2 tablespoon olive oil
1 tablespoon minced shallot or white portion of scallion
3/4 cup finely chopped mushrooms (about 2 ounces)
1/3 cup finely chopped, seeded tomato
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/8 teaspoon each salt and pepper
1/3 cup finely crumbled feta cheese
1 sheet frozen puff pastry (from 17 1/2 ounce box of two) thawed as directed on package
1 egg, beaten with a fork

Heat oven to 400 degrees and have large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat; add shallot and saute 2 to 3 minutes until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Add feta cheese; stir to mix well.

Unfold puff pastry on lightly floured surface. With rolling pin, roll into 12 inch square. Cut pastry in thirty six (2 inch) squares.

Place 1/2 teaspoon mushroom mixture in center of each square, leaving a 1/2 inch border all around. Moisten edges with water, fold in half diagonally to make triangles and press edges with tines of a table fork to seal in filling. Brush tops lightly with egg.

With a spatula, transfer pastries to ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Serve warm or at room temperature.

Makes 36 - May open slightly as they bake.

Substitute fillings:

Pizza Variation: In small bowl mix 1/2 cup spaghetti sauce, 1/8 teaspoon crushed red pepper, 1/2 teaspoon minced garlic, 1 1/2 teaspoons chopped fresh parsley and 1 1/2 teaspoon dried basil crumbled. Top with 3 tablespoons mozzarella cheese evenly divided. Moisten edges, fold and proceed as directed above.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line