Yield: 1 servings
|½ cup||Pecans (2-oz)|
|3 mediums||Size leeks well washed|
|Finely diced (1 1/2 cup)|
|1 pounds||Mushrooms trimmed halved|
|And thinly sliced (about|
|½ cup||Dairy sour cream|
|8||13 x 9 inch sheets phyllo|
|Dough (from 8-oz package)|
|6 tablespoons||Melted butter|
Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated oven until toasted about 10 minutes, Cool. Coarsely chop. Raise temperature to 375 degrees. Place rack in lowest position. Saute leeks in 2½ Tb of the butter in large, heavy skillet over medium heat until soft and lightly browned, about 20 minutes. Add msuhrooms and remaining 1 Tb butter. Cook until mushrooms are soft and moisture has evaporated, about 15 minutes longer. Stir in mint, salt and pepper. Remove from heat; stir in sour cream and reserved nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring tablespoonful of filling on the bottom corner of the strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over. Keep flipping triangle up and over to end of strip. Trim off any excess dough. Repeat with remaining phyllo and filling. Place turnovers on prepared cookie sheet. Lightly brush with melted butter.
Bake in preheated moderate oven at 375 degrees until crisp and golden, 12-15 minutes.