Wild Mushroom Turnovers

17 oz. pkg. frozen puff pastry, thawed in refrigerator
2 T. butter
2 large shallots, chopped (about 1/4 cup)
2 large portobello mushrooms, caps only
1 tsp. dried thyme or 1 T. fresh thyme
pinch of salt and pepper
1/2 cup shredded parmesan cheese
1 large egg
Egg wash: 1 egg mixed with 1 T. cream
1/2 cup shredded parmesan cheese

Roll out pastry dough (both sheets) on work surface and flatten with rolling pin. Cut each puff pastry into 3″ squares. You should have about 16 pieces. Set aside.

Heat butter in skillet. Chop mushrooms, coarsely and saute with thyme, salt and pepper until soft. Remove to food processor and chop coarsely. Transfer to mixing bowl. Add cheese and egg.

Place a heaping tablespoon filling in center of each pastry square. Fold into a triangle and crimp edges with a fork. Place on parchment lined baking sheet. Brush with egg wash and top with a little cheese.

Heat oven too 425F. Bake in center of oven until golden and puffed, about 12 minutes. Remove from oven and serve at once. (Can be made ahead then reheated in a 450F oven for 3-5 minutes.)

Makes about 16 turnovers. Place on doily lined platter and garnish platter with fresh thyme sprigs and fresh pansies from garden.

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