Mushroom Turnovers with Sour Cream




Mushroom Turnovers with Sour Cream

original recipe: http://www.marthastewart.com/337819/mushroom-turnovers-with-sour-cream

Ingredients:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
  • Coarse salt and ground pepper
  • 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
  • 1/2 cup reduced-fat sour cream, for serving

Instructions:

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.

On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.

Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

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