Savory turnovers save time at dinner
These earthy, hearty turnovers work equally well as a fall gathering appetizer and an easy weeknight meal. And not just because they are a delicious and comforting hand pie that pairs wonderfully with red wine.
These turnovers also are easily prepped ahead of time. Follow the recipe up to the point of baking, then wrap them tightly in plastic wrap and freeze. When ready to serve, thaw at room temperature for 30 minutes (or in the refrigerator overnight) and bake as directed. It’s great to have a pile on hand for easy dinner (thaw just what you need) or unexpected company.
Easy Mushroom and Sweet Potato Turnovers
2 tablespoons butter
5 ounces shiitake mushroom caps, thinly sliced
2 portabella mushroom caps, gills scraped out and discarded, then diced
½ cup chopped shallots
3 cloves garlic, minced
1 small yellow onion, chopped
1 small sweet potato, peeled and grated
¼ cup white wine
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon
½ cup grated Parmesan cheese
Kosher salt and ground black pepper
17.3-ounce package puff pastry, thawed according to package directions
Heat the oven to 400 degrees. Line a baking sheet with kitchen parchment.
In a large skillet over medium-high, melt the butter. Add both mushrooms and cook until most of the moisture has evaporated and the mushrooms are browned, 6 to 7 minutes. Add the shallots, garlic, onion, sweet potato and white wine. Continue to cook until the onion and potato are tender, another 5 to 6 minutes. Remove from the heat and allow to cool slightly. Stir in the thyme, tarragon and Parmesan, then season with salt and pepper.
Cut each sheet of puff pastry into 9 even squares. Brush any excess flour from the pastry. Dipping your fingers or a pastry brush in water, lightly paint the edges of each square with water to moisten.
Spoon 1 tablespoon of the mushroom mixture into the center of each square and fold diagonally to form a triangle. Using a fork, seal the 2 open sides of the triangle. Transfer to the prepared baking sheet. Bake for 20 minutes, or until golden brown. Makes 18 turnovers.
Per serving: 160 calories; 10 g fat (3.5 g saturated fat; 56 percent calories from fat); 13 g carbohydrates; 2 g sugar; 5 mg cholesterol; 190 mg sodium; 4 g protein; 1 g fiber.
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