Mushroom Turnovers

Makes 16
Prep 45 m
Cook 30 m
Bake 15 m



  1. 1 of 4 Melt butter in large skillet over medium heat. Add onion; cook 2 minutes or until softened. Add mushrooms and garlic; saute 3 minutes until mushrooms release liquid. Add salt, thyme, pepper and sage; saute 1 minute. Add wine; simmer 15 to 20 minutes or until all liquid has been absorbed. Cool.
  2. 2 of 4 Heat oven to 400 degrees F.
  3. 3 of 4 Meanwhile, roll out pastry on lightly floured surface to a 12-1/2-inch square. Neatly trim to 12-inch square. Cut sheet into sixteen 3-inch squares. Brush each square with a little egg. Spoon 1 slightly rounded tablespoon filling in center of each square. Fold each square of pastry in half diagonally into a triangle, bringing one corner to opposite corner. Gently pinch edges together to seal, making sure all the filling is sealed inside. With tines of fork, press edges together to seal. Cut a few small slashes in top of each turnover. Brush each turnover with some of the egg.
  4. 4 of 4 Bake in 400 degree F oven for 15 minutes or until puffed and golden. Make-Ahead Tip: If you wish, before baking, turnovers may be refrigerated several hours, or frozen up to 2 weeks. Thaw before baking. Makes 16 turnovers.
Nutrition Information for Mushroom Turnovers
Servings Per Recipe: 16
Per Serving: 104 kcal cal., 2 g pro., 181 mg sodium, 9 g carb., 7 g Fat, total, 15 mg chol.