Pork and Mushroom Turnovers
This recipe makes 40 servings
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
- Keywords : Bake; Appetizers; Mushrooms; Pork; Parsley; Cream cheese; Make-Ahead; Pan Fry;
