Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 8oz. package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 1/2 cups all-purpose flour
- 1/4 lb fresh mushrooms, minced
- 1 medium onion, minced
- 1 1/2 tbsp butter or margarine, melted
- 2 tbsp sour cream
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/8 tsp dried whole thyme
- 1 egg, beaten
Directions
Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill for an hour.
Saute mushrooms and onion in 1 1/2 tbsp butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next 3 ingredients. Set aside.
Roll pastry to 1/8" thickness on a lightly floured surface. Cut with a 3" cookie cutter. Place 1/2 tsp mushroom mixture in the center of each circle. Brush edges of circle with egg, fold dough in half, pressing to seal edges. Crimp edges and prick the top with a fork. Brush tops with remaining egg.
Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golden brown. Serve immediately.
Category:Mushroom Recipes