These mushroom turnovers might not have any side effects (if you know what I mean), but they certainly are addictive. I found myself eating the leftovers straight from the fridge. These handheld appetizers look like mini mushroom empanadas but taste delightfully unique.
My mom has made 'shroom-overs for years, but she is one of those cooks who works wonders without following a recipe. Luckily for the Spooniverse, I found this similar creation on Food.Com and I just had to try it.
Mini Mushroom Empanadas
- Prep Time:1 hr
- Cook Time:15 mins
- Total Time:1 hr 15 mins
- Servings:35
- Medium
- 8 oz cream cheese
- 1 1/2 cups flour
- 1 stick butter
- 8 oz canned mushrooms
- 1 white onion
- 1 garlic clove
- 2 tbsp butter
- 1/4 cup sour cream
- 2 tbsp flour
- Pinch salt and pepper
- 1 egg beaten
Ingredients
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Step 1
Mix cream cheese, flour and butter together until completely blended.
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Step 2
Form the dough into a ball, wrap tightly in plastic wrap and chill for 1 hour.
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Step 3
Mince mushrooms, onion and garlic.
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Step 4
In a skillet, melt the 2 tbsp butter on medium heat.
#Spoon tip: Slide the butter around with a spatula to prevent burning. -
Step 5
Sauté the mushrooms, onion and garlic in the melted butter. Stir occasionally.
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Step 6
Once browned, fold in sour cream and 2 tbsp flour. Mix in your pinch of salt and pepper.
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Step 7
Preheat oven to 425° Fahrenheit.
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Step 8
Roll up your sleeves and roll out the dough on a floured surface as thin as possible. Use a round glass to cut out dough circles.
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Step 9
Add about 1 tsp of mushroom filling to each circle, dab dough edges with egg and fold over. Press down with a fork to seal the pastry.
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Step 10
Dust the outside of each empanada with the leftover egg and bake for about 15 minutes, checking periodically.
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Step 11
Try not to burn your tongue on this fancy culinary creation.