Yield: 1 servings
|½ cup||Pecans (about 2-oz)|
|3 mediums||Size leeks washed and|
|\N \N||Finely diced (1 1/2 cup)|
|1 pounds||Mushrooms trimmed and|
|\N \N||Finely sliced (about 5 cup)|
|½ teaspoon||Fennel seed crushed|
|½ teaspoon||Dill seed|
|½ cup||Sour cream|
|8 \N||13x9 inch sheets phyllo|
|\N \N||Dough from 8-oz package|
|6 tablespoons||Melted butter|
Preheat oven to 350 degrees. Bake pecans on cookie sheet 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 a large heavy skillet over medium heat until soft.
Add mushrooms and remaining 1 Tb butter. Cook until mushrooms are sooft and moisture has evaporated. Stir in fennel seed, dill seed, dalt and pepper. Remove from heat; stir in sour cream and nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with a damp towel and 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 one strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over like folding a flag. 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 oven at 375 degrees until crisp and golden, 12-15 minutes. NOTE: Turnovers may be frozen before baking.