Home-cooked for the Holidays

Appetizer Runner-Up | Hot Mushroom Turnovers

Serves 8 to 10 By Tamra Witt, East Central Rural Electric Cooperative November 2021


  • 8 ounces cream cheese, softened
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1/2 cup plus 2 tablespoon butter, softened
  • 1/2 pound mushrooms, minced
  • 1/2 cup onion, minced
  • 1/4 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1 egg, beaten
Hot Mushroom Turnovers


Preheat oven to 450°. Beat cream cheese, 1 1/2 cup flour, and 1/2 cup butter until smooth. Shape into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Cook mushrooms and onions in 2 tablespoons butter over medium heat until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 1 tablespoon flour. On a floured surface, roll half of chilled dough 1/8 inch thick. Use 2 3/4 inch round cookie cutter (floured) to cut out circles. Place 1 teaspoon of filling onto the center of each dough circle. Brush edges with beaten egg and fold the dough over the filling into a crescent-shaped turnover. Press edges together with a fork to seal. Prick the tops. Place on an ungreased cookie sheet and brush tops with the remaining egg. Bake 12 to 14 minutes until golden brown. Makes about 3 1/2 dozen. These can be frozen before baking. Freeze on a sheet pan and then store in a ziplock bag for future use. Adjust baking time if not thawed.

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