November/December 2009
Savories
- 1/2 cup and 3 tablespoons unsalted butter, softened
- 1 large yellow onion, finely chopped
- 1/2 pound mushrooms, finely chopped
- 11/2 cups and 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- Fresh thyme, to taste
- 1/2 teaspoon salt, plus a pinch
- Freshly ground black pepper, to taste
- 3 3-ounce packages cream cheese, softened
Melt 3 tablespoons butter in skillet over medium heat. Add onions and cook until lightly browned. Add mushrooms and cook another 3 minutes. Reduce heat to low; add 2 tablespoons flour and the sour cream. Cook until thickened. Stir in thyme, ½ teaspoon salt, and pepper. Cover and chill until ready to use.
Mix together remaining 1½ cups flour, a pinch of salt, cream cheese, and remaining butter. Flatten dough into disk, wrap in plastic, and chill at least 30 minutes.
Preheat oven to 450 degrees. Line two or more cookie sheets with parchment paper. Roll dough on lightly floured surface to 1/8-inch thickness; cut into 3-inch rounds. Top each with 1 teaspoon filling, fold in half, and seal edges by pressing with fork. Prick holes in top of each turnover with a fork and bake about 15 minutes or until lightly browned on bottom. Serve warm.
