Friday, December 2, 2011

Mushroom Turnovers

Anytime you are willing to do this much work, it has to be something very tasty . . . and these will not disappoint. This cream cheese pastry rolls out easily. I like that you can make the pockets ahead, freeze them unbaked and pop them in the oven when needed. These have been a family favorite on Christmas Eve for many years.


250 g / 8 oz cream cheese, softened
1/3 cup butter
1 cup flour


2 Tbsp butter
1 medium onion, minced
½ lb fresh mushrooms, finely chopped
½ tsp salt
pinch thyme
2 Tbsp flour
¼ cup sour cream
1 egg, lightly beaten


  1. Cream together cream cheese and butter.
  2. Add flour, mixing until smooth. Cover and chill.
  3. Sauté onion and mushrooms. Cook until tender.
  4. Stir in salt, thyme, flour and sour cream. Cook until thickened. Cool.
  5. Divide dough in half. Roll out each half very thin (1/8 ") and cut rounds with 2 1/2 - 3 inch cookie cutter.
  6. Drop 1 tsp filling on each circle. Brush edges with egg.
  7. Fold dough over filling. Press edges together with a fork and brush tops with egg.
  8. Prick with fork.
  9. Freeze unbaked. Bake on parchment paper lined baking sheet at 425 F for 12 - 15 min. or until golden. Makes 3 - 3 1/2 dozen.


  1. These are our family favourites too! Thanks for the reminder to start making these ahead.

  2. Is there a typo in the flour quantity?

  3. I always make these for Christmas. They are on our Christmas eve tray every year. I always wondered where the recipe came from. or Kathy...maybe both?
    So yummy!

  4. I LOVE things you can make ahead and freeze that actually come out really good. I've tried many things that freezing just didn't work. To have something this yummy tucked away in my freezer makes me happy. We have some mushroom lovers.

  5. Could you substitute the mushrooms with something else? My family is not big on mushrooms but I love the idea. Any suggestions or things you've tried? thanks.

  6. Loren.. there is only 1 cup of flour... no mistake there.

    Pat...I think you could substitute roasted chicken cut up fine for the mushrooms. However, the mushrooms done this way should win over even non-mushroom lovers.The cheese pastry and the thyme ... the combination is very nice and such a little morsel really does not have much room for the mushroom ... they are not overpowering. Coming from someone who also used to not like mushrooms.

  7. love your site! This may be a stupid question but do you need to thaw before baking or bake from frozen?

  8. Annonymous... not a stupid question... I almost added that info and I guess I should have.. Just pop in the oven frozen.May need a few extra minutes to bake.They are done when nice and golden in color and a bit of the filling oozes out.

  9. This looks really good. We love anything with mushrooms.

  10. I've been looking for something like this to serve with a spaghetti dinner, this is perfect!! Thank you for sharing.

  11. a tourtiere filling goes well with this dough as well. Ground pork, mashed potatoes, allspice, cloves, and nutmeg. A true French Canadian tradition in a bite size treasure.

  12. I think this recipe comes from the Appetizers 'Company's Coming' cookbook.


  13. These look great!! I plan on making them for our christmas party and wondered if you brush the egg on before freezing them or just before baking them?

  14. Kathy, you can do it either way. I put the eggwash on before freezing, but you have to freeze them on a cookie sheet until they freeze, before putting them in a container or zip lock.

  15. I don't have a scale in my kitchen. Is there an approx. measurement in cups that 1/2 lb of mushrooms would be? I didn't think to weigh them in the store.

  16. Hi Sarah, I have not measured it out in cups, but it could be about 2 cups finely chopped mushrooms.

  17. I tried these and found the dough quite difficult to work with. The first round I chilled it for half and hour and it was so hard to roll I almost threw it out! But then I put everything in the fridge for overnight and it was a little easier in the am. But my question is, has anyone tried phyllo dough with this recipe. The mushrooms are out of this world and I would love the whole process to be just a little easier.

    Jo in MN

  18. Stella, I do not refrigerate the dough. I like it as plyable as possible and I find it easier to roll out then. It also has to be rolled out quite thin, so it is not a beginner's type of pastry ... but it should not be too difficult.
    Phlylo pastry should be good too, however, I think it is the cream cheese (in the pastry) combined with the mushrooms that makes these so delectable. You could add cream cheese to the mushrooms, I suppose.

  19. Can spreadable cream cheese be substituted in dough?

    1. I've never tried it but I kind of think it would make the pastry too soft for rolling out and handling. Spreadable cream cheese would keep the pastry soft even when chilled.

  20. Just wanted to know if the dough requires salt?
    Also, How thick should the dough be rolled out? 1/8th of an inch means as thick as frozen puff pastry or thinner?

    1. Hello anonymous, for your first question, the answer is no salt, unless you use unsalted butter, you can add a pinch.
      As to how thin to roll it, it is a bit of a trial thing, no thicker than 1/8 of an inch. It is very thin. I enlarged the photo that shows them rolled out and that may help. You can test it by rolling out 1/2 of the dough and if you do not get at least 18 cuts with a 2 1/2 inch cookie cutter, it's too thick. With re-rolling a few scraps in the end, you should get a total of 36 - 40. It is an easy pastry to work with, not difficult to roll thin.

  21. These are a family favorite. However many times I've baked these they don't stay sealed! I use the egg and fork..this year I resorted to egg, pinch and fork. Same result. Half looked perfect.