Mini mushroom-feta turnovers

36 Servings

Ingredients

Quantity Ingredient
Filling:
½ teaspoon Olive oil
1 tablespoon Minced shallot
¾ cup Mushrooms; finely chopped
⅓ cup Chopped tomato; seed & finely chop
¼ teaspoon Dried thyme; crumbled
⅛ teaspoon Salt and pepper
⅓ cup Feta cheese; finely crumbled
1 Frozen puff pastry sheet; thawed
1 Egg; beaten with fork

Directions

Heat oven to 400. Have a large cookie sheet ready.

Filling: Heat oil in medium skillet over medium heat. Add shallot and saute 2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more.

Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry in thirty-six 2-inch squares. Place ½ tsp of mushroom mixture in center of each square, leaving a ½" border all around. Moisten edges with water. Fold in half diagonally to make triangles. 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 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.

Pizza Variation: Thaw 1 sheet puff pastry and heat oven as directed. Roll and cut dough as directed above. Substitute for the mushroom mixture: In small bowl, mix ½ cup spaghetti sauce, ⅛ tsp crushed red pepper, ½ tsp minced garlic, 1½ tsp dried basil, crumbled. Top with 3 tbsp shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as above.

Recipe by: Woman's Day 11-19-96 Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis <ebburtis@...> on Jan 12, 98

Related recipes