It’s December, time to talk about freezing.
I am skeptical of the freezer, especially freezing foods into which I have poured many hours and ingredients. Our foods are always freezer-burned, despite the new fridge. (You cannot imagine how repulsive today’s toaster waffles…)
Upon throwing our first party in this much larger home, I wanted a no-fuss, feed-abundant-company recipe. Carolyn, a very dear family friend, insisted I consider these hot mushroom turnovers for which she always receives compliments—and that I could make and freeze them in advance. She was right, they were brilliant, and everyone loved them. Funny enough, the first bite brought me right back to childhood autumn visits at Carolyn’s house.
A Pear to Remember is a blog for do-able recipes. This often means fast recipes with few ingredients. Mushroom turnovers are neither, but they are simple to make and, like all the recipes here, worth your time and ingredients.
Further evidence the 1980s produced some really awesome things (including this cook), from Good Housekeeping:
These hors d’oeuvres are exceptionally delicious because the pastry is made with cream cheese, and the filling with fresh mushrooms. You can even assemble these mini turnovers and then freeze them, unbaked. When company comes, no need to defrost – just bake a bit longer than the recipes states. Consider doubling the batch and freezing the rest for later use.
Hot Mushroom Turnovers
from Good Housekeeping in the early 1980’s
One 8 oz. package cream cheese, softened
1 ½ cups all-purpose flour
½ cup butter, softened
3 T. margarine or butter
½ lb. mushrooms, minced
1 large onion, minced
¼ c. sour cream
1 t. salt
¼ t. dried thyme leaves
1 egg, beaten
sesame seeds for sprinkling
In advance or about 2 hours before serving:
In a large bowl, with mixer at medium speed, beat cream cheese, 1 ½ cups flour, and ½ cup (stick) butter or margarine until smooth; shape into ball; wrap; refrigerate 1 hour.
On floured surface with floured rolling pin, roll half of dough 1/8” thick. With floured 2 ¾” round cookie cutter, cut out as many circles as possible. Repeat.
Preheat oven to 450 degrees F. Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops.
Place turnovers on ungreased cookie sheet; brush with remaining egg. Sprinkle with sesame seeds. Bake 12-14 minutes until golden. Makes 3 ½ dozen. Each turnover: about 70 calories, 5 g. fat; 12 mg cholesterol, 110 mg. sodium.
poppy seed cheese twists and strawberry-tomato balsamic bruschetta