Pork and Mushroom Turnovers
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.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 78 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | trace |
| chol | 24 mg |
| sodium | 84 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 6% |
| folate | 4% |
-
3/4 cup (175 mL) cream cheese, softened
3/4 cup (175 mL) butter, softened
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) all-purpose flour
1 egg, lightly beaten
Filling:
1/4 cup (50 mL) loosely packed dried porcini or shiitake mushrooms (about half 14 g pkg)
4 oz (125 g) lean ground pork
1/2 cup (125 mL) chopped onion
3/4 cup (175 mL) finely chopped fresh mushrooms
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) cream cheese
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) minced fresh thyme (or 1/4 tsp/1 mL dried)
1/2 tsp (2 mL) 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, sauté pork 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.
Additional Information
Source
Canadian Living Magazine: January 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »