Mushroom and Havarti Turnovers
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
tablespoon
butter
-
1
small
onion, thinly sliced
-
16
ounces
button mushrooms, sliced
-
1
tablespoon
fresh thyme, chopped
-
good pinch
salt and pepper
-
½
cup
white wine
-
8
ounces
Havarti cheese, shredded
The pastry
-
2
sheets
thawed frozen puff pastry
-
1
egg
beaten
-
to taste
black and white sesame seeds for sprinkling
Instructions
- Heat olive oil and butter in a skillet over medium-high heat.
- Add onions along with salt and pepper, cooking until softened and caramelized.
- Stir in sliced mushrooms and thyme, cooking until mushrooms are soft.
- Add white wine and cook until evaporated, then remove from heat.
- Preheat the oven to 350°F (175°C).
- Roll out puff pastry and cut each sheet into 9 squares.
- Place squares on parchment paper and divide the mushroom mixture among them, topping with Havarti cheese.
- Brush egg wash around the edges of each square and fold to create triangles, sealing the edges.
- Brush the tops with egg wash and sprinkle with sesame seeds.
- Bake for 15 to 20 minutes until golden and serve immediately.
Nutrition Facts (estimated)
Servings
18 Turnovers
Calories
316
Total fat
22g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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