|This recipe is a holiday favorite around our house. It’s quick and easy enough for any day (especially if you skip the brie!), but the savory taste of the mushrooms and thyme… ahh. It’s just very warm and festive tasting.
Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! If you’re baking them for a party, be prepared that you – and anyone around – will not be able to resist these, straight from the oven. Also, “I’ll just try one..” doesn’t work.
In addition to being an excellent hot party food, these taste awesome as a cold breakfast or snack the next day.
1 stick butter, softened
1 stick (8oz) cream cheese, softened
1.5 cups flour
8 oz baby bella mushroom slices
1 medium onion
2 garlic cloves
1 tbsp olive oil
2 tsp fresh thyme, finely chopped
1 tsp sea salt
1/4 cup grated Asiago or Parmesan cheese
Small piece of Brie (Can use Mozzarella), cut into ½ x ½” x 1″ strips
1 tsp water
Beat butter and cream cheese until well mixed and soft. Slowly add flour. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.
In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits. Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the 1/4 cup cheese. Put aside and allow to cool a bit.
Preheat oven to 450.
Roll chilled dough out to about 1/4″ thick. Use a large glass or cookie cutter (about 3-4″ in diameter) to cut out rounds.
Put a scant Tbsp of filling in the center of each round, along with a strip of cheese. Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round. Seal, using the egg mix like a glue. Arrange turnovers onto a baking sheet, pressing down firmly around the edges to seal completely.
Brush the tops of turnovers with egg wash, then pierce each with a fork a few times. Bake for 10-12 minutes, until golden.