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Mini Mushroom-Feta Turnovers

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“This is an old recipe from my Mom.”
READY IN:
42mins
YIELD:
36 turnovers
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees F, have a large cookie sheet ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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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