Ingredients
-
1/2
-
1
-
3/4
-
1/3
-
3/4
-
1/8
-
1/8
-
1/3
-
1
-
1
-
-
-
-
-
Directions
Mini Mushroom-Feta Turnovers, This is an old recipe from my Mom , These were soooooo good! The filling is really simple to make and if you’re comfortable with puff pastry these are a snap! I didn’t seal mine very well but it didn’t matter because the filling still stayed put I’ll be making these again! Thanks!, This is an old recipe from my Mom
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Steps
|
1
Done
|
Heat Oven to 400 Degrees F, Have a Large Cookie Sheet Ready. |
|
2
Done
|
Heat Oil in a Medium Skillet Over Medium Heat. Add Shallot and Saute 2 to 3 Minutes, Until Soft. Add Mushrooms and Saute 2 to 3 Minutes Until Mushrooms Are Soft. Add Tomato, Thyme, Salt and Pepper and Saute 1 Minute More. Scrape the Mixture Into a Small Bowl and Cool About 5 Minutes. Add Feta Cheese; Stir to Mix Well. |
|
3
Done
|
Unfold Puff Pastry on a Lightly Floured Surface. With a Rolling Pin, Roll Into a 12-Inch Square. Cut the Pastry Into Thiry-Six 2-Inch Squares. |
|
4
Done
|
Place 1/2 Teaspoons of Mushroom Mixture in Center of Each Square, Leaving a 1/2-Inch Border All Around. Moisten Edges With Water. Fold in Half Diagonally to Make Triangles. Press Edges With Tines of a Fork to Seal in Filling. Brush Tops Lightly With Beaten Egg. With a Spatula, Transfer Pastries to Ungreased Cookie Sheet. |
|
5
Done
|
Bake 12-15 Minutes or Until Puffed and Golden Brown. Some of the Pastries May Open Slightly as They Bake and That's Always Been Ok With Us. Serve Warm or at Room Temperature. |
