These mushroom turnovers might not have any side effects (if you know what I mean), but they certainly are addictive. I found myself eating the leftovers straight from the fridge. These handheld appetizers look like mini mushroom empanadas but taste delightfully unique.
My mom has made ‘shroom-overs for years, but she is one of those cooks who works wonders without following a recipe. Luckily for the Spooniverse, I found this similar creation on Food.Com and I just had to try it.
Mini Mushroom Empanadas
Ingredients
Instructions
Mix cream cheese, flour and butter together until completely blended.
Form the dough into a ball, wrap tightly in plastic wrap and chill for 1 hour.
Mince mushrooms, onion and garlic.
In a skillet, melt the 2 tbsp butter on medium heat.
#Spoon tip: Slide the butter around with a spatula to prevent burning.
Sauté the mushrooms, onion and garlic in the melted butter. Stir occasionally.
Once browned, fold in sour cream and 2 tbsp flour. Mix in your pinch of salt and pepper.
Preheat oven to 425° Fahrenheit.
Roll up your sleeves and roll out the dough on a floured surface as thin as possible. Use a round glass to cut out dough circles.
Add about 1 tsp of mushroom filling to each circle, dab dough edges with egg and fold over. Press down with a fork to seal the pastry.
Dust the outside of each empanada with the leftover egg and bake for about 15 minutes, checking periodically.
Try not to burn your tongue on this fancy culinary creation.