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Mini Mushroom-Feta Turnovers

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READ REVIEWS ()

45 mins total
20 mins prep

45 calories/serving

Recipe Filed Under
Cheese, Vegetable, Dairy, Tomato, Mushroom, American, Easy, Vegetarian, Appetizer, Snack, Winter, Entertaining, Cocktail Party

Provided By: Woman's Day

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The secret to these easy, tasty treats? Frozen puff pastry, which is available in the freezer section of virtually every large supermarket. Absolutely no one will know that you didn't slave away to make it from scratch.

Ingredients

Serves:

FILLING

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, chopped or 1/4 teaspoon dried thyme, crumbled

1/8 teaspoon salt

1/8 teaspoon pepper

1/3 cup finely crumbled feta cheese

1 package puff pastry, thawed as directed on package

1 egg, beaten with a fork

Directions

Heat oven to 400°F. Have a large cookie sheet ready.

Filling: Heat oil in a medium skillet over medium heat. Add shallot and sauté 2 to 3 minutes until soft. Add mushrooms and sauté 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and sauté 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the 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. Press edges with tines of a table fork to seal 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.

As they bake, these bite-size nibbles may open slightly.

PIZZA VARIATION

Thaw 1 sheet puff pastry and heat oven as directed. Omit Step 2 and proceed with Step 3. Substitute the following for the mushroom mixture in Step 4: In a small bowl, mix 1⁄2 cup spaghetti sauce, 1⁄8 teaspoon crushed red pepper, 1⁄2 teaspoon minced garlic, 11⁄2 teaspoons chopped fresh parsley and 11⁄2 teaspoons dried basil, crumbled. Top with 3 tablespoons shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as directed.