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.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2005
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 84 mg
- Protein 2 g
- Calories 78.0
- Total fat 6 g
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 6.0