Pork and Mushroom Turnovers

Author: Canadian Living

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

Ingredients

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

Method

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

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Mushroom Turnovers

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