Mushroom, Pepper Jack & Thyme Turnovers
Try these savory turnovers, they are too delicious to stop eating. Sauteed mushrooms gives the meaty texture and delicious flavor, the pepper Jack cheese adds extra cheesy bite, and the thyme adds the fresh taste. These tasty and delicate turnovers are perfect appetizer, or can be a delicious vegetarian main course.
Yield
8 servingsPrep
10 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
olive oil
or canola oil |
|
| 1 | small |
shallots
minced 2 to 3 tablespoons |
*
|
| 1 | pound |
mushrooms
cremini or button, thinly sliced |
|
| ⅓ | cup |
sherry
dru or white wine |
*
|
| 1 ½ | tablespoons |
thyme
freshly chopped, or to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6 ½ | ounces |
pepper jack cheese
shredded |
*
|
| 1 | each |
puff pastry
store-bought, frozen and thawed |
*
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 15 | ml |
olive oil
or canola oil |
|
| 1 | small |
shallots
minced 2 to 3 tablespoons |
*
|
| 453.6 | g |
mushrooms
cremini or button, thinly sliced |
|
| 79 | ml |
sherry
dru or white wine |
*
|
| 23 | ml |
thyme
freshly chopped, or to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 187.9 | ml/g |
pepper jack cheese
shredded |
*
|
| 1 | each |
puff pastry
store-bought, frozen and thawed |
*
|
| 1 | large |
eggs
beaten |
|
Directions
In a large skillet, melt the butter and oil over medium-high heat.
Stir in the shallot and cook, stirring often, until fragrant, 40 to 60 seconds.
Add the mushrooms and keep cooking, stirring constantly, until the moisture from the mushrooms evaporates and begins to brown, about 4 minutes.
Continue cooking, stirring often, until almost all of the moisture evaporates and the mushrooms color to a dark brown, about 9 minutes.
Remove the pan from the heat and pour in the wine.
Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, about 3 minutes.
Remove from heat, stir in the thyme and season with salt and black pepper to taste.
Set the mushroom mixture aside and let cool, then stir in the grated cheese.
Roll the puff pastry into a rectangle measuring 20 by 10 inches, the dough will be just over ⅛ inch thick.
Divide the dough into 8 (5-inch) squares.
Then arrange the squares on 2 parchment-lined baking sheets. Let chill for about 20 minutes.
Meanwhile, divide the filling into 8 equal portions:
Gently press some of the filling into a ⅓ measuring cup.
Unmold the filling and, press the filling with your hand into an oval bal.
Repeat with the remaining filling, and you should be able to use all of the filling. Set aside.
Brush the beaten egg along 2 of the 4 edges of each square.
To assemble the turnover, place one mound of filling in the center of each square.
Working quickly, pick up a square and fold it in half diagonally and press gently, sealing the edges together.
Keep forming the remaining turnovers, then check each turnover again to make sure the seal holds.
Brush the remaining beaten egg over each of the turnovers, and prick the top of each with a knife to form vent holes.
Chill the turnovers on the baking sheets for about 20 minutes before baking.
Meanwhile, place the oven rack in the center, and preheat the oven to 425℉ (220℃).
Bake the turnovers 1 sheet at a time, until puffed and golden brown, 25 to 35 minutes, rotating the sheet halfway through.
Let cool for a few minutes enough to handle.
Serve warm or at room temperature.
