Creamy Mushroom Turnovers with Flaky Cream Cheese Pastry

These Creamy Mushroom Turnovers are the epitome of savory comfort and elegance. While they may resemble classic empanadas or hand pies, they feature a unique, incredibly tender and flaky cream cheese pastry that makes them truly stand out.

What sets this recipe apart is the delightful contrast between the rich, thyme-infused mushroom filling and the delicate, buttery dough. It’s an elegant appetizer perfect for holiday entertaining, yet comforting enough for a cozy night by the fire with a glass of wine. The cream cheese pastry is surprisingly simple to mix, and the result is a melt-in-your-mouth experience that is worth the small investment of preparation time. Prepare to make these a staple for your next gathering.

Creamy Mushroom Turnovers

Yield: About 40 Turnovers | Prep time: 2 hours 20 minutes (includes 1 hour chill time) | Cook time: 12 minutes | Temperature: 450°F

Ingredients

Pastry

• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups all-purpose flour, plus additional for dusting
• 1/2 cup butter, softened

Filling & Finish

• 1/2 pound mushrooms, minced
• 1 large onion, minced
• 1 teaspoon salt
• 1/4 teaspoon thyme leaves
• 1/4 cup sour cream
• 1 egg, beaten
• 3 tablespoons butter, for sautéing
• 2 tablespoons all-purpose flour, for thickening

Instructions

Prepare the Dough

• Mix the cream cheese, 1 1/2 cups all-purpose flour, and 1/2 cup softened butter in a medium bowl with an electric mixer at medium speed. Mix until well-blended, scraping the bowl occasionally.
• Wrap the dough tightly and chill it for 1 hour.

Prepare the Filling

• Sauté the minced mushrooms and minced onion in a 10-inch skillet over medium heat with 3 tablespoons of butter. Cook until the vegetables are tender.
• Stir in the salt, thyme leaves, and 2 tablespoons of all-purpose flour. Continue to stir until the mixture is blended.
• Stir in the sour cream and remove from the heat. Allow the filling to cool.

Assemble the Turnovers

• Roll out half of the chilled dough thinly on a well-floured surface.
• Cut twenty 2 3/4-inch circles using a scalloped or round cookie cutter. Roll the remaining scraps into a ball and chill again.
• Place a teaspoonful of the cooled mushroom mixture onto one half of each circle.
• Brush the edges of the circles with the beaten egg.
• Fold the dough over the filling to create half-moon shapes. Press the edges together firmly using a fork.
• Prick the tops of the turnovers with the fork to allow steam to escape.
• Place the turnovers on ungreased cookie sheets.
• Repeat the entire process with the remaining dough and filling.

Bake and Serve

• Brush the assembled turnovers evenly with the beaten egg. At this point, you can cover and chill them if not baking immediately.
• Preheat the oven to 450°F about 25 minutes before you are ready to serve.
• Bake the turnovers for 12 minutes, or until they are golden brown.

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Creamy Mushroom Turnovers with Flaky Cream Cheese Pastry

Learn how to make these irresistible Creamy Mushroom Turnovers. A rich mushroom and thyme filling is enclosed in a tender, flaky cream cheese pastry. The perfect savory appetizer for any gathering.

Cooking Method: Baking Cuisine: American Courses: Appetizers

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Prep Time 140 mins Cook Time 12 mins Total Time 2 hrs 32 mins Cooking Temp: 450  F Servings: 20

Ingredients

Servings

Pastry

• 1 package cream cheese, softened (8-ounce)
• 1 ¹⁄₂ cups all-purpose flour, plus additional for dusting
• ¹⁄₂ cup butter, softened

Filling & Finish

• ¹⁄₂ pound mushrooms, minced
• 1 large onion, minced
• 1 teaspoon salt
• ¹⁄₄ teaspoon thyme leaves
• ¹⁄₄ cup sour cream
• 1 egg, beaten
• 3 tablespoons butter, for sautéing
• 2 tablespoons all-purpose flour, for thickening

Instructions

Prepare the Dough

1. Mix the cream cheese, 1 1/2 cups all-purpose flour, and 1/2 cup softened butter in a medium bowl with an electric mixer at medium speed. Mix until well-blended, scraping the bowl occasionally.
2. Wrap the dough tightly and chill it for 1 hour.

Prepare the Filling

1. Sauté the minced mushrooms and minced onion in a 10-inch skillet over medium heat with 3 tablespoons of butter. Cook until the vegetables are tender.
2. Stir in the salt, thyme leaves, and 2 tablespoons of all-purpose flour. Continue to stir until the mixture is blended.
3. Stir in the sour cream and remove from the heat. Allow the filling to cool.

Assemble the Turnovers

1. Roll out half of the chilled dough thinly on a well-floured surface.
2. Cut twenty 2 3/4-inch circles using a scalloped or round cookie cutter. Roll the remaining scraps into a ball and chill again.
3. Place a teaspoonful of the cooled mushroom mixture onto one half of each circle.
4. Brush the edges of the circles with the beaten egg.
5. Fold the dough over the filling to create half-moon shapes. Press the edges together firmly using a fork.
6. Prick the tops of the turnovers with the fork to allow steam to escape.
7. Place the turnovers on ungreased cookie sheets.
8. Repeat the entire process with the remaining dough and filling.

Bake and Serve

1. Brush the assembled turnovers evenly with the beaten egg. At this point, you can cover and chill them if not baking immediately.
2. Preheat the oven to 450°F about 25 minutes before you are ready to serve.
3. Bake the turnovers for 12 minutes, or until they are golden brown.

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