Savory Cheese Turnovers With Mint Recipes
SAVORY CHEESE TURNOVERS WITH MINT
Called _panadas_, these little pastries make wonderful hors d'oeuvres.
Yield Makes 14
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in medium bowl. Cover and let stand at room temperature. Whisk flour and salt in large bowl to blend. Add shortening and rub in with fingertips until coarse meal forms. Add olive oil and 1/2 cup plus 2 tablespoons water, mixing with fork until dough begins to clump together and adding more water by tablespoonfuls if dough is dry. Turn dough out onto work surface and knead briefly until smooth, about 1 minute. Divide in half; roll each half into 1 1/2-inch-diameter log. Wrap logs in plastic and chill 1 hour.
- Lightly oil baking sheet. Cut each log crosswise into 14 rounds. Roll out each round on floured surface to 3 1/2-inch round. Place 1 heaping tablespoon cheese mixture in center of each of 14 rounds. Brush dough edges lightly with water. Cover each with another dough round. Press edges firmly together, twisting edges of dough a little at a time so that sealed edges resemble thin rope. Place turnovers on prepared sheet, spacing 1 inch apart. (Can be made 6 hours ahead. Cover with plastic wrap and chill.)
- Preheat oven to 425°F. Bake turnovers until pale golden, about 25 minutes. Place on platter; serve immediately.
MUSHROOM TURNOVERS
Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.
Provided by Rachel Gilkes
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
- Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
- Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g
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Servings 14
- Whisk flour and salt in large bowl to blend. Add shortening and rub in with fingertips until coarse meal forms. Add olive oil and 1/2 cup plus 2 tablespoons water, mixing with fork until dough begins to clump together and adding more water by tablespoonfuls if dough is dry. Turn dough out onto work surface and knead briefly until smooth, about 1 minute. Divide in half; roll each half into 1 1/2-inch-diameter log. Wrap logs in plastic and chill 1 hour.
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- Preheat oven to 425°F. Bake turnovers until pale golden, about 25 minutes. Place on platter; serve immediately.
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