Mini Mushroom-Feta Turnovers

Name: Mini Mushroom-Feta Turnovers
Prep time: 27 min
Cook time: 15 min
Total time: 42 min
Yield: 36 turnovers
Ingredients: 1/2 tablespoon olive oil; 1 tablespoon minced shallot; 3/4 cup finely chopped mushroom (about 2-oz.); 1/3 cup finely chopped seeded tomatoes; 3/4 teaspoon fresh thyme, chopped; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/3 cup finely crumbled feta cheese; 1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box); 1 egg, beaten

Submitted by Hey Jude

"This is an old recipe from my Mom."

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Ready In:: 42mins
Ingredients:: 10
Yields:: 36 turnovers

ingredients

¹⁄₂ tablespoon olive oil
1 tablespoon minced shallot
³⁄₄ cup finely chopped mushroom (about 2-oz.)
¹⁄₃ cup finely chopped seeded tomatoes
³⁄₄ teaspoon fresh thyme, chopped
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon pepper
¹⁄₃ cup finely crumbled feta cheese
1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box)
1 egg, beaten

directions

Heat oven to 400 degrees F, have a large cookie sheet ready.
Heat oil in a medium skillet over medium heat. Add shallot and saute 2 to 3 minutes, until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.
Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry into thiry-six 2-inch squares.
Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a fork to seal in filling. Brush tops lightly with beaten egg. With a spatula, transfer pastries to ungreased cookie sheet.
Bake 12-15 minutes or until puffed and golden brown. Some of the pastries may open slightly as they bake and that's always been OK with us. Serve warm or at room temperature.

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Reviews

These were soooooo good! The filling is really simple to make and if you're comfortable with puff pastry these are a snap! I didn't seal mine very well but it didn't matter because the filling still stayed put. I'll be making these again! Thanks!

sweetysjd