Posted by: Schmitty 10-04-99 4:53 PM
Mini Mushroom Feta Turnovers
1/2 tablespoon olive oil
1 tablespoon minced shallot or white portion of scallion
3/4 cup finely chopped mushrooms (about 2 ounces)
1/3 cup finely chopped seeded tomato
3/4 teaspoon fresh thyme or 1/4 teaspoon dried thyme crumbled
1/8 teaspoon each salt and pepper
1/3 cup finely crumbled feta cheese
1 sheet frozen puff pastry (from 17 1/2 ounce box of two) thawed as directed on package
1 egg beaten with a fork
Heat oven to 400 degrees and have large cookie sheet ready.
Filling: Heat oil in medium skillet over medium heat; add shallot & saute 2 to 3 minutes until soft.
Add mushrooms and saute 2 to 3 minutes until mushrooms are soft.
Add tomato, thyme, salt and pepper and saute 1 minute more.
Add feta cheese; stir to mix well.
Unfold puff pastry on lightly floured surface.
With rolling pin, roll into 12 inch square.
Cut pastry in thirty six 2 inch squares.
Place 1/2 teaspoon mushroom mixture in center of each square, leaving a 1/2 inch border all around.
Moisten edges with water, fold in half diagonally to make triangles and press edges with tines of a table fork to sea in filling.
Brush tops lightly with egg.
With a spatula, transfer pastries to ungreased cookie sheet.
Bake 12 to 15 minutes or until puffed and golden brown.
Serve warm or at room temperature.
Makes 36 - May open slightly as they bake.
Pizza Variation: In small bowl mix 1/2 cup spaghetti sauce, 1/8 teaspoon crushed red pepper, 1/2 teaspoon minced garlic, 1 1/2 teaspoons chopped fresh parsley and 1 1/2 teaspoon dried basil crumbled.
Top with 3 tablespoons mozzarella cheese evenly divided.
Moisten edges, fold and proceed as directed above.
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