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Creamy Mushroom Turnovers Pinterest

Puff pastry creamy mushroom turnovers or hand pies with grated cheese make for delicious snacks or light meals served with a salad.

These creamy mushroom turnovers are made with cremini or Paris mushrooms and bacon mixed into a cheesy white sauce, they are finger licking good, can be made in advance and frozen for ulterior delicious quick meals.

How are these creamy mushroom turnovers made:

  • Cook roughly chopped mushrooms with bacon and garlic, add white wine and cook until all evaporated, set aside
  • Make a creamy cheesy white sauce, pour on mushroom mix, stir and let cool
  • With a 5 inches diameter (12 cm) cookie cutter or glass, cut circles into puff pastry sheet, top circles with a tbsp. mushroom mix, brush the sides with egg white, fold pastries to close them, brush top of pastries with egg wash
  • Into the oven pre-heated at 400°F (200°C) for 20 to 22 minutes

Can these mushroom turnovers be made in advance:

  • These mushroom turnovers can be made up to 2 days in advance, they are delicious lukewarm or cold, store them at room temperature

Freezing:

  • These mushroom turnovers freeze very well, first freeze them in a flat layer on a tray for 2 hours, then store them into a plastic bag, freeze for up to 2 months

How to serve mushroom turnovers:

  • These mushroom turnovers are delicious as a snack or served with a nice mixed salad for a light meal
  • If you plan to serve them as appetizers, I would suggest making them smaller using a 3 or 4 inches cookie cutter

→For lack of time, I used store bought puff pastry. Always work with cold pastry dough as it is much easier to handle.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 10 pastries
  • Easy
  • 1 h 30

Recipe :

Ingredients:

(250 g.) Paris or cremini mushrooms, roughly chopped

1/2 cup (50 g.) bacon strips, roughly chopped

1 clove garlic, chopped

1/2 cup (120 ml) white wine

Salt and pepper to taste

1 tbsp. butter

White Sauce:

1 tbsp. butter

1 tbsp. flour

1/2 cup (120 ml) heavy cream

1/2 cup (50 g.) grated cheese

Salt and pepper to taste

Others:

2 or 3 sheets puff pastry depending on size

1 egg separated

Utensils:

1 cookie cutter 5 inches diameter (12 cm)

Instructions:

Into a large skillet, on medium-high heat, melt the butter, add the bacon strips, mushrooms and garlic, season with salt and pepper to taste, cook until the water released from the mushrooms is almost all evaporated, add the white wine, cook until all evaporated, remove from the pan into a shallow plate, set aside

Into the same skillet, on medium-high heat, melt the butter, add the flour, stir to incorporate, cook for about 2 minutes stirring constantly, add the heavy cream and grated cheese, stir to incorporate, season with salt and pepper to taste, cook until thickened, remove from the heat, add the mushrooms, mix, set aside to cool

Pre-heat your oven to 400°F (200°C) and have ready a baking sheet layered with parchment paper

With a 5 inches diameter (12 cm) cookie cutter or a glass, cut circles of puff pastry, lay 1 tbsp. of mushroom filling in the center of each circle, brush the rims with egg white and fold to close, press the sides lightly to glue them, add a few drops of water to the egg yolk, stir and brush the top of pastries with egg wash, with a sharp knife, slash the top 2 or 3 times, arrange all pastries on prepared baking sheet leaving a space of 2 inches between them

Into the oven for 20 to 22 minutes, start checking at 20, or until golden and puffed, let cool on the baking sheet

Enjoy lukewarm or cold, as a snack or as a light meal served with a mixed salad

Enjoy!

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