MUSHROOM TURNOVERS WITH SOUR CREAM
Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 55m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 420 g, Fat 28 g, Fiber 2 g, Protein 9 g
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kennedy ibuchi
[email protected]These turnovers were a delicious and easy appetizer. I made them for a party and they were a big hit. The mushrooms were sautéed to perfection and the cheese was melted and gooey. I served them with a side of sour cream and they were a perfect finger
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[email protected]These turnovers were a bit time-consuming to make, but they were definitely worth the effort. The filling was rich and creamy, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables and they were a delicious and sa
Yusuf Mariam
[email protected]I'm always looking for new and creative ways to cook mushrooms. These turnovers were a great way to change things up. The mushrooms were tender and flavorful, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables
Mariah Greenhoward
[email protected]These turnovers were a delicious and easy appetizer. I made them for a party and they were a big hit. The mushrooms were sautéed to perfection and the cheese was melted and gooey. I served them with a side of sour cream and they were a perfect finger
Christopher Bricker
[email protected]These turnovers were a bit time-consuming to make, but they were definitely worth the effort. The filling was rich and creamy, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables and they were a delicious and sa
Bodu Malitha
[email protected]I'm always looking for new and creative ways to cook mushrooms. These turnovers were a great way to change things up. The mushrooms were tender and flavorful, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables
Md Showrov
[email protected]These turnovers were a delicious and easy appetizer. I made them for a party and they were a big hit. The mushrooms were sautéed to perfection and the cheese was melted and gooey. I served them with a side of sour cream and they were a perfect finger
Astara RaisingZombies
[email protected]I made these turnovers for a potluck and they were a huge hit! Everyone loved them. The mushrooms were tender and flavorful, and the pastry was flaky and golden brown. I served them with a side of sour cream and they were a perfect finger food.
Zebbi King
[email protected]These turnovers were a bit time-consuming to make, but they were definitely worth the effort. The filling was rich and creamy, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables and they were a delicious and sa
Isaiah Hamacher the 4th
[email protected]I'm always looking for new and creative ways to cook mushrooms. These turnovers were a great way to change things up. The mushrooms were tender and flavorful, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables
Rojina Akter
[email protected]These turnovers were a delicious and easy appetizer. I made them for a party and they were a big hit. The mushrooms were sautéed to perfection and the cheese was melted and gooey. I served them with a side of sour cream and they were a perfect finger
Phillip Greenup
[email protected]I made these turnovers for my family and they loved them! The kids especially loved the sour cream dipping sauce. I'll definitely be making these turnovers again soon.
henok getahun
[email protected]These turnovers were a bit of a challenge to make, but they were totally worth the effort. The filling was rich and creamy, and the pastry was flaky and golden brown. I served them with a side of roasted vegetables and they were a delicious and satis
MD.KAMRUL HASSAN
[email protected]I'm not a big fan of mushrooms, but I decided to give these turnovers a try anyway. I'm so glad I did! The mushrooms were surprisingly delicious. They were earthy and flavorful, and they paired perfectly with the cheese and sour cream. I'll definitel
Devin Booker
[email protected]These mushroom turnovers are a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, so I decided to make these turnovers. They turned out great! The mushrooms were tender and flavorful, and the pastry was
Mike Fasen
[email protected]I made these turnovers for a party and they were a huge hit! Everyone raved about how delicious they were. The filling was savory and satisfying, and the pastry was flaky and golden brown. I will definitely be making these again for my next party.
Bilal Mahi
[email protected]These mushroom turnovers were an absolute delight! The flavors of the mushrooms and cheese perfectly complemented each other, and the sour cream dipping sauce added a tangy touch that took the dish to a whole new level. I'll definitely be making thes