Free Recipe Mini Mushroom-Feta Turnovers

Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 36

Ingredients for Mini Mushroom-Feta Turnovers Recipe

1/2 ts Olive oil
1 tb Minced shallot
3/4 c Mushrooms; finely chopped
1/3 c Chopped tomato; seed &
-finely chop
1/4 ts Dried thyme; crumbled
1/8 ts Salt and pepper
1/3 c Feta cheese; finely crumbled
1 Frozen puff pastry sheet;
1 Egg; beaten with fork

Mini Mushroom-Feta Turnovers Preparation

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 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2 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 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper, 1/2 tsp minced garlic, 1 1/2 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 <> on Jan 12, 98

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