Mini Mushroom-Feta Turnovers

Recipe By : Woman’s Day 11-19-96
Serving Size : 36 Preparation Time :0:20
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
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Filling:
1/2 tsp olive oil
1 tbsp minced shallot
3/4 c mushrooms — finely chopped
1/3 c seeded tomato — finely chopped
3/4 tsp fresh thyme or 1/4 tsp dried — crumbled
1/8 tsp each salt and pepper
1/3 c feta cheese — finely crumbled
1 sheet frozen puff pastry — thawed
1 egg — beaten with fork

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

Filling: Heat oil in medium skillet over medium heat. Add shallot and
saute 2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until
mushrooms are soft. Add tomato, thyme, salt and pepper and saute 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 folling pin,
roll into a 12-inch square. Cut the pastry in thirty-six 2-inch
squares. Place 1/2 tsp of 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 12-15 minutes or until puffed and golden brown. Serve warm or at
room temperature.

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NOTES : Pizza Variation: Thaw 1 sheet puff pastry and heat oven as
directed. Roll and cut dough as directed above. Substitute for the
mushroom mixture:

In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper,
1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp
shredded mozzarella cheese, evenly divided. Moisten edges, fold and
proceed as above.

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