Mushroom, Herb & Gruyere Cheese Mini Turnovers
Serves: 32
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups finely chopped Cremini mushrooms
- 1 onion, chopped finely
- ¾ tsp dried thyme
- ¾ tsp dried rosemary
- salt & fresh ground pepper to taste
- 2 tbsp flour
- ½ cup heavy cream
- 3 tbsp Kendall-Jackson Vintner's Reserve Chardonnay
- ⅓ cup shredded Gruyere cheese
- 2 sheets of puff pastry, thawed (12x12 inches)
- 1 egg + 1 tbsp water whisked together
Instructions
- Preheat your oven to 400 degrees.
- Line 2 baking sheets with parchment paper. Set aside.
- In a skillet, heat up the olive oil and butter.
- Add the chopped onion and saute for about 1 minute.
- Add the chopped mushrooms, thyme, rosemary and salt & pepper.
- Cook until the onions and mushrooms are tender and there is no moisture left from the mushrooms.
- Then stir in the flour and cook for 1 minute.
- Stir in the Chardonnay and cream.
- Remove from the heat, and stir in the Gruyere cheese. Set aside.
- On your counter, lay out the puff pastry with the parchment paper it came with still attached.
- Using a pizza cutter cutter, cut the pastry into 16 pieces.
- Scoop about 1 tbsp of the mushroom mixture into the centre of the dough (do not overfill or they will leak).
- Then fold the dough in half and press the edges to seal them.
- Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart.
- Brush the sealed edges and tops of the turnovers with the egg mixture.
- Repeat the above with the other puff pastry sheet and remaining mushroom mixture.
- Bake each tray for about 15 minutes, or until the tops are golden brown.
- See more at: http://blog.kj.com/mushroom-herb-gruyere-cheese-mini-turnovers/?pp=1#sthash.P6jpgPw5.dpuf
