Mushroom Turnovers Recipe

Mushroom Turnovers Recipe

Ingredients

Makes 4 turnovers

• 1 tablespoon olive oil
• 1 small onion, minced
• 1 garlic clove, minced
• 3 cups sliced white mushrooms
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/8 teaspoon ground cayenne
• 1/2 cup frozen peas, thawed
• 1/2 cup vegan sour cream or pureed tofu
• salt and freshly ground black pepper
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon soy milk

Method

1. Preheat the oven to 425°F
2. In a large skillet, heat the oil over medium heat
3. Add the onion and garlic and cook until softened, about 5 minutes
4. Stir in the mushrooms, thyme, savory and cayenne
5. Cover and cook until just tender, about 5 minutes
6. Uncover and continue to cook until the liquid has evaporated
7. Remove from the heat and set aside to cool
8. Stir in the peas and sour cream and season to taste with salt and pepper
9. Set aside
10. Roll out the pastry and divide into quarters
11. Spoon the mushroom mixture into the center of each piece of pastry, dividing evenly
12. Fold the pastry in half over the filling to enclose the filling
13. Use your fingers to press the edges together to seal the filling inside
14. Brush each turnover with soy milk and pierce the top with a fork
15. Bake until golden brown, 15 to20 minutes
16. Serve warm

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