If there is one recurring food item on my list of Christmas favorites, it is most definitely the mushroom turnover. There are certainly foods I remember loving as a child, and still love today, but nothing I deem more of a Christmas requisite than mushroom turnovers.
For those of you that have read my “About” page, you may recall my mention of mushroom turnovers as a pivotal time in my life as a food fanatic and avid cook. That Christmas of ’91 and helping my mother with the Christmas baking has stayed with me all these years. Each year I make these little bundles of savory goodness. Perhaps my only one true tradition that has stayed with me since childhood. That, and of course having a Christmas tree.
Fortunately for me, it’s not difficult to make them each year because my wife and friends love them. And really, what’s not to love? Mushrooms …check! Savory, creamy filling …check! And a flaky cream cheese pastry …double check!! Now I pass along this recipe, that has brightened my Christmases, onto you in hopes that these hors d’oeuvres will add just that little extra taste of magic over the holiday season.
Cream Cheese Pastry
- 2 cups button mushrooms, coarsely chopped
- 2 shallots, finely chopped
- 1 tbsp olive oil
- 50g butter
- 1 tsp dry thyme
- ½ tsp dry dill
- 100g cream cheese
- Salt and pepper to taste
1. In a skillet over med-high heat, add olive oil and shallots. Cook until translucent.
2. Add mushroom and turn heat down to medium-low, allowing the mushrooms to lose their water content and then reabsorb it. About 10-15 minutes.
3. Now add the butter, thyme, and dill. When the butter is fully melted, add cream cheese and salt and pepper.
4. Remove from heat and let cool before storing in the refrigerator.
Assembling & Baking:
- ½ cup flour for dusting
- 1 egg + 1 tbsp water ( for wash)
1. Preheat oven to 215°C.
2. On a lightly floured surface, roll pastry out very thin.
3. Cut out circles using your preferred size cutter. Smaller is better.
4. Place 1 tsp of filling in the center of each round. Wash edges with egg wash.
5. Fold over so the edges meet and press with floured fork to seal.
6. Brush with egg wash and bake for 15-18 minutes until they reach a rich golden color.
7. Allow to cool for 5-10min before serving.