“My mom had a recipe like this, and I changed it around a little, so that it was easier to make. Making it can be a little messy, but it's totally worth it! I love this recipe to DEATH.”
READY IN:
22mins
SERVES:
7
YIELD:
20-25 turnovers
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter at medium heat.
  2. Add the mushrooms and stir for about 5 minutes.
  3. Turn the heat down to medium-low, and add the cream cheese. Stir for another few minutes, then add the flour and lemon juice.
  4. Turn off the heat and let it cool for a bit. While it's cooling, roll out the pie crust. Try to make it as thin as possible.
  5. Preheat the oven to 450.
  6. Cut the pie crust into little squares, each one about 2 inches by 2 inches.
  7. Put a small spoonful of the mushroom mixture into the center of each of the squares, then fold the squares over and press them shut, so they make a little pocket that's closed all around.
  8. Lay the little pockets out on a cookie sheet, which should have some tin foil on top of it so they don't stick. Place in oven and cook for 7-10 minutes, or until golden brown.
  9. Remove from oven, and let them cool for about five minutes, then, enjoy!

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