Christmas Ain’t Christmas

Mushroom Turnovers

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.

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Cream Cheese Pastry

  • Servings: Makes 24+ Turnovers
  • Difficulty: Easy
  • Print

  • 2 cups flour
  • 200g cream cheese
  • 100g cold unsalted butter, cubed
  • 1 tsp salt

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1. In a food processor, combine flour, cream cheese, butter, and salt. Blitz until dough is formed.

2. Pour out and shape into ball. Wrap tightly in plastic and refrigerate for at least 1 hour.

Mushroom Filling

  • Servings: Enough for 24+ turnovers
  • Difficulty: Easy
  • Print

  • 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

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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.

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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.

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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.

mushroom turnoversfinal

Merry Christmas!

25 thoughts on “Christmas Ain’t Christmas

  1. These look delicious, I’m drooling just looking at the photographs. I’ve never even heard of these nor would I have known they were a Christmas tradition for someone. They look to die for. Definitely will bookmark to try these out!

    Liked by 1 person

    1. Thank! I would suggest a spinach, ricotta and pine nut filling or perhaps a filling of crab and cream cheese with Old Bay Seasoning. Those are just off the top of my head. I’d love to hear what you do as an alternative. Let me know! And have a Merry Christmas!

      Liked by 1 person

      1. One of my younger sisters and I made these up for the family on Christmas Eve, froze them over night, and baked them up at noon on christmas day while everyone waited for the main feast to be prepared. This everyone was A LOT MORE PATIENT because of these! SO GOOD! As well as your mushroom recipe, we made a spinach ricotta version. I didn’t use the pine nuts on account of them not being available in my tinny home town. My mother said she preferred the spinach, but the mushroom went over really well as well! Thank you so much for sharing a great recipe! HAPPY NEW YEAR! (note: if anyone ells decides to try a version with ricotta cheese…remember to drain it. My 16 year old sister made the mistake of not…out filling was a bit wattery and hard to work with after that. But it still tasted WONDERFUL.)

        Liked by 1 person

  2. This is the recipe our family has used for years and it is the best. Sometimes when I’m in a hurry I use the pastry as a tart, put in the mushroom filling and sprinkle with a cheese mixture before baking. Yummy!

    Liked by 1 person

  3. These look fantastic! I’m a huge mushroom fan, so I’ll be making these pretty quick. They also seem very easy which is definitely a bonus. No one can spend oodles of time prepping during Christmas. Brilliant.

    Liked by 1 person

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