Mini mushroom-feta turnovers
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Filling: | ||
| ½ | teaspoon | Olive oil |
| 1 | tablespoon | Minced shallot |
| ¾ | cup | Mushrooms; finely chopped |
| ⅓ | cup | Chopped tomato; seed & finely chop |
| ¼ | teaspoon | Dried thyme; crumbled |
| ⅛ | teaspoon | Salt and pepper |
| ⅓ | cup | Feta cheese; finely crumbled |
| 1 | Frozen puff pastry sheet; thawed | |
| 1 | Egg; beaten with fork | |
Directions
Heat oven to 400. Have a large cookie sheet ready.
Filling: Heat oil in medium skillet over medium heat. Add shallot and saute 2-3 minutes until soft. Add mushrooms and saute 2-3 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.
Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry in thirty-six 2-inch squares. Place ½ tsp of mushroom mixture in center of each square, leaving a ½" border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a table fork to seal in filling. Brush tops lightly with egg. With a spatula, transfer pastries to ungreased cookie sheet.
Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.
Pizza Variation: Thaw 1 sheet puff pastry and heat oven as directed. Roll and cut dough as directed above. Substitute for the mushroom mixture: In small bowl, mix ½ cup spaghetti sauce, ⅛ tsp crushed red pepper, ½ tsp minced garlic, 1½ tsp dried basil, crumbled. Top with 3 tbsp shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as above.
Recipe by: Woman's Day 11-19-96 Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis <ebburtis@...> on Jan 12, 98