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Mini Mushroom-Feta Turnovers

Make Mini Mushroom-Feta Turnovers at home with Olive Oil, Tomato Finely Chopped, Each Salt And Pepper, and Feta Cheese Finely Crumbled. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 tsp
• 1/3 cup
• 1/8 tsp
• 1/3 cup

Method (preview)

1. 1

   Filling: Heat oil in medium skillet over medium heat.

2. 2

   Add shallot and saute 2-3 minutes until soft.

3. 3

   Add mushrooms and saute 2-3 minutes until mushrooms are soft.

4. 4

   Add tomato, thyme, salt and pepper and saute 1 minute more.

5. 5

   Scrape the mixture into a small bowl and cool about 5 minutes.

6. 6

   Add feta cheese; stir to mix well.

7. 7

   Unfold puff pastry on a lightly floured surface.

8. 8

   With a folling pin, roll into a 12-inch square.

9. 9

   Cut the pastry in thirty-six 2-inch squares.

10. 10

    Place 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2=inch border all around.

11. 11

    Moisten edges with water.

12. 12

    Fold in half diagonally to make triangles.

13. 13

    Press edges with tines of a table fork to seal in filling.

14. 14

    Brush tops lightly with egg.

15. 15

    With a spatula, transfer pastries to ungreased cookie sheet.

16. 16

    Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.

17. 17

    NOTES: Pizza Variation: Thaw 1 sheet puff pastry and heat oven as directed.

18. 18

    Roll and cut dough as directed above.