June 22, 2014

Mushroom Walnut Turnovers

I was pleasantly surprised my husband enjoyed these savory Cooking Light turnovers. The mushroom filling was quite delicious (enough so that I made more the following day for an omelet). I made a slightly more kid-friendly version for our son.

I would definitely repeat these turnovers, but I also like the idea of using a similar crust for other savory meals.

Mushroom Walnut Turnovers
2 Tbsp. finely chopped onion
8 oz. mushrooms, chopped
1/3 cup dry white wine
1 Tbsp. fat-free cream cheese
2 tsp. fresh thyme, chopped
1/2 tsp. salt
3 Tbsp. chopped walnuts, toasted
1 1/4 cups flour
1/2 tsp. salt
1 1/2 Tbsp. butter, chilled & cut into small pieces
1/4 cup ice water
2 large egg whites, divided
1 Tbsp. skim milk

Prepare the filling by cooking onion and mushrooms in a pan coated with cooking spray. Cook 6 minutes over medium-high heat, stirring often. Add in wine, and cook 5 minutes or until the liquid is almost evaporated. Remove from heat, and stir in remaining ingredients.

Set aside to cool to room temperature, and preheat the oven to 350ºF. Grind walnuts until smooth in a food processor. Add remaining dry ingredients and butter, and pulse until mixed. Add ice water and one egg white to flour mixture. Stir by hand until moist and mixed. Turn dough onto lightly floured surface, and divide dough into 18 portions. Working with one piece of dough at a time, roll balls into a 3-inch circle. (Keep remaining dough covered while rolling out the individual doughs.) Spoon about 2 tsp. of mushrooms into each crust, and fold dough over filling. Crimp the edges with a fork to seal, and set on a lined baking sheet. Repeat until all dough and filling is used.

Combine remaining egg white and milk in a bowl. Brush the egg wash over all the pastries. Bake for 16 minutes or until golden. Cool on a wire rack. Makes 9 appetizer servings or 4 entree portions.

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