Collectively, Ted refers to the lot of us as the Murder Overdue crew. And last night about 15 of us got together and had a great time. And to help out, I made mushroom turnovers. I found the recipe in Southern Living and changed it a little to make it slightly healthier. I don't think it affected the flavor at all as I got many compliments on them. A bit time consuming to put together but the end result was worth it. The only thing I would do differently next time is to better seal them. Seems most of them opened up at the seams so I referred to them as the exploding mushroom turnovers.
2¼ cups all-purpose flour
½ cup butter, softened
2 tbsp butter
1 cup chopped onion
1 lb mushrooms, chopped
¼ tsp thyme
¼ tsp salt
½ tsp pepper
2 tbsp all-purpose flour
¼ cup low fat sour cream
3 tbsp sherry
Combine first 3 ingredients. Shape dough into a ball; cover and chill 1 hour.
Melt 2 tbsp butter in a large skillet over medium heat; add onion, and sauté 12 minutes or until onion is golden. Stir in chopped mushrooms and sauté 3-6 minutes or until liquid begins to decrease. Stir in thyme, salt, and pepper. Sprinkle 2 tbsp flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat, and set aside.
Pat or roll chilled dough to 1/8” thickness on a lightly floured surface; cut with a 3” round cutter.
Spoon 1 tsp mushroom mixture on half of each dough circle, fold dough over filling. Press edges together with a fork to seal. Place turnovers on an ungreased baking sheet.
Bake at 400° for 15 to 20 minutes or until edges are lightly browned.
Note: To make ahead, place uncooked turnovers in a single layer on baking sheets, and freeze. Transfer frozen turnovers to large zip-top plastic freezer bags, seal and freeze up to 1 month. Place frozen turnovers on ungreased baking sheets. Bake as directed.
Yield: Makes 3 dozen appetizer servings