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Hot Mushroom Turnovers

Cummulative Rating

Servings
Makes 1-1/2 - 2 dozen
Difficulty
Medium

Ingredients

9 ounces gf cream cheese, softened
1/2 cup unsalted butter, softened
1-1/2 cups gf flour
4 Tablespoons milk

3 Tablespoons unsalted butter
1-1/2 cup onion, minced
1 garlic clove, minced
1/2 lb. mushrooms, chopped
1 teaspoon fresh thyme, minced
Salt and freshly ground black pepper to taste
2 Tablespoons gf flour
1/4 cup créme fraiche

Directions

Mix the cream cheese, butter, and milk in a medium bowl. Add the gf flour and blend until smooth. Chill for 30 minutes. Preheat the oven to 450°F. Generously flour a surface with gf flour. Roll out the dough to about 1/8 inch thickness. Cut the dough into 3 inch rounds.

Brown the onions and garlic lightly in butter. Add the mushrooms and cook for 3 minutes. Add the thyme and adjust the seasonings to taste with salt and freshly ground black pepper. Sprinkle mixture with gf flour and stir until vegetables are evenly coated with flour. Stir in the créme fraiche and cook gently until thickened.

Place 1 teaspoon of filling on each of the pastry rounds and fold the dough over. Press the edges carefully with a fork and prick the top. Bake on an ungreased cookie sheet for 15 minutes or until lightly browned. Serve immediately.

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