Sunday, June 17, 2012

Mushroom Walnut Turnovers

D and I made these together.  He made the filling and I made the pastry.  When I looked at the mushroom mixture, I wondered if there was enough. Then I made the pastry and wondered how on earth I was going to get 18 turnovers.  I got 16 and one mess up.

The pastry was easy to make, and you roll it out very thin.  It just took a while.

The taste was really good. We would definitely make it again. We each had 3 since it was a side and not an appetizer.

Mushroom Walnut Turnovers 

Photo by ALB

With a mushroom filling encased in walnut pastry, these turnovers taste like fall.  Yield: 9 servings (serving size: 2 turnovers)

Cooking spray
2 tablespoons finely chopped shallots
8 ounces mixed wild mushrooms, chopped
1/3 cup dry white wine
1 tablespoon fat-free cream cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon salt

3 tablespoons chopped walnuts, toasted
5 3/10 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon salt
1 1/2 tablespoons chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, divided
1 tablespoon fat-free milk

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.

2. Preheat oven to 350°.

3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.

4. Bake at 350° for 16 minutes. Cool on wire rack.

Nutritional Information 
Calories: 110; Calories from fat: 31%; Fat: 3.8g; Saturated fat: 1.4g; Monounsaturated fat: 0.7g; Polyunsaturated fat: 1.3g; Protein: 4.1g; Carbohydrate: 15.2g; Fiber: 0.9g; Cholesterol: 5mg; Iron: 1.1mg; Sodium: 300mg; Calcium: 14mg

Cooking Light SEPTEMBER 2008

No comments: