Mushroom Turnovers
Ingredients
Directions
Prepare the filling
Pick and wash the mushrooms.
Cut the mushrooms into small pieces.
Dredge the mushroom pieces with pepper and salt.
Fry the mushrooms in butter for 5 to 10 minutes.
Make the pastry
Make the pastry: mix 1/2 lb Allinson fine wheatmeal, 1 oz butter (or 3 tbsp Allinson frying oil) and a little water.
Roll the pastry out.
Cut the pastry into squares about 4 inches.
Assemble and bake
Place mushroom filling on each square.
Press the edges together, folding into triangular shape.
Bake in a moderate oven for an hour.
Serve with brown gravy.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Mushrooms (in the method)
- Form the main filling and give the turnovers their savory, earthy flavor.
- Allinson fine wheatmeal
- Forms the pastry dough that structures and encloses the filling.
- Butter (in the method)
- Adds fat and richness to the filling and the pastry, aiding tenderness and flavor.
The step that matters
Pressing the edges together. If the edges are not sealed firmly, filling can leak out during baking and the turnovers may open. A tight seal keeps the moisture from the mushrooms inside the pastry.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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