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Pork and Mushroom Turnovers

By The Canadian Living Test Kitchen

Tested till perfect

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Pork and Mushroom Turnovers

This recipe makes 40 servings

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Nutritional Info

Per piece: about -
cal 78
pro 2 g
total fat 6 g
sat. fat 4 g
carb 4 g
fibre 0
chol 24 mg
sodium 84 mg
% RDI: -
calcium 1
iron 3
vit A 6
folate 4

These dainty pastries are made with a pastry-novice-friendly cream cheese dough and a delectable ground pork filling. Best of all, you can prepare them in several stages and even freeze them.

Ingredients

  • 3/4 cup cream cheese, softened
  • 3/4 cup butter, softened
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 1-1/2 cups all-purpose flour
  • 1 egg, lightly beaten
  • Filling:
  • 1/4 cup loosely packed  dried porcini mushrooms, (about 1/2 a 14 g pkg)
  • 4 oz lean ground pork
  • 1/2 cup chopped onion
  • 3/4 cup finely chopped fresh mushrooms
  • 2 cloves garlic, minced
  • 1/4 tsp each salt and pepper
  • 1/4 cup cream cheese
  • 2 tbsp chopped fresh parsley
  • 1 tsp minced fresh thyme
  • 1/2 tsp wine vinegar

Preparation

In large bowl, beat cream cheese with butter until fluffy; beat in sugar and salt. Stir in flour just to blend. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until cold, about 1 hour. (Make-ahead: Refrigerate for up to 2 days.)

Filling: Meanwhile, in small bowl, soak dried mushrooms in 1/4 cup (50 mL) warm water until softened, about 30 minutes. Drain, reserving liquid; chop finely.

In large nonstick skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Tip pan and spoon off any fat.

Add onion, fresh and soaked mushrooms, garlic, salt and pepper to pan; fry until onion is light golden and liquid is evaporated, about 10 minutes. Remove from heat. Stir in cream cheese, parsley, 1 tbsp (15 mL) of the mushroom soaking liquid, thyme and vinegar until cheese is melted; let cool.

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) round cutter, cut out rounds. For each turnover, lightly brush edge of round with some of the egg. Spoon 1 tsp (5 mL) filling onto round; fold over, sealing and crimping edge. Repeat with remaining pastry. (Make-ahead: Cover and refrigerate in single layer on plastic wrap-lined trays for up to 24 hours. Or freeze in layers separated by waxed paper in airtight container for up to 2 weeks; add 7 minutes to baking time if baking from frozen.)

Brush turnovers with egg; prick once with fork. Bake on large rimmed baking sheets in centre of 375°F (190°C) oven until golden, about 20 minutes.

Source : Canadian Living Magazine: January 2005

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