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Basil and Mushroom Turnovers

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“A great little appetizer”
READY IN:
45mins
YIELD:
3.5 dozen
UNITS:
Metric

Ingredients Nutrition

Directions

  1. About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.
  2. Shape into a ball, wrap and refrigerate for at least one hour.
  3. In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
  4. Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
  5. On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
  6. With floured 2½-inch round cookie cutter, cut out as many circles as possible.
  7. Repeat with other half of dough.
  8. Preheat oven to 450°F.
  9. Onto one-half of each dough circle, place a tsp of mushroom mixture.
  10. Brush edges of circle with some egg; fold dough over filling.
  11. With fork, firmly press edges together to seal; prick tops.
  12. Place turnovers on un-greased cookie sheet; brush with remaining egg.
  13. Bake 12 to 15 minutes till golden. Serve warm.

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