July 30, 2017
Dairy, Vegetables, Appetizers,
Mushrooms, Cooking For A Crowd, Quick Meals, Baby Shower, Brunch, Christmas, Entertaining, New Years, Oven Bake, Vegetarian, Kosher Dairy more
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About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.
Shape into a ball, wrap and refrigerate for at least one hour.
In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
With floured 2 1/2-inch round cookie cutter, cut out as many circles as possible.
Repeat with other half of dough.
Preheat oven to 450°F.
Onto one-half of each dough circle, place a tsp of mushroom mixture.
Brush edges of circle with some egg; fold dough over filling.
With fork, firmly press edges together to seal; prick tops.
Place turnovers on un-greased cookie sheet; brush with remaining egg.
Bake 12 to 15 minutes till golden. Serve warm.
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