Mushroom Turnovers

A Christmas Eve treat. For as long as I can remember we've been going to the MacDonald's house for Christmas Eve almost every year, and every year I await for these scrumptious suckers. Thank you Corinne MacDonald for this treat every year (even when you're not in Nova Scotia).

Serves 20-25


1 package of cream cheese (250g), room temperature

1/2 cup butter, plus 3 tbsp,divided and softened

1 1/2 cups of all purpose flour, plus 2 tbsp, divided

1 large onion, minced

1/2 pound of mushrooms, chopped

salt and pepper

1 tsp thyme

1/4 cup sour cream


Step 1: Mix together the cream cheese, butter and 1 and 1/2 cups of flour, shape into a ball and put into the fridge for 1 hour.

Step 2: In a large frying pan over medium heat, add 3 tablespoons of butter and saute the onions and mushrooms until the onions are translucent. Add 2 tablespoons of flour, salt, pepper and thyme. Cook for a few minutes.

Step 3: Add the sour cream, stir until thickened. Let this mixture cool.

Step 4: Take the pastry dough out of the fridge and roll it out until it's roughly 1/4 inch thick. With a biscuit cutter, cut out circles and place on a baking sheet.

Step 5: Add a few teaspoons of the filling onto the pastry. With an egg wash, run a pastry brush along the edges, take the dough over the filling until you have a half-moon. seal the edges with more egg wash. Take a fork and dab the edges with the fork to seal the dough together. Continue with the rest of the dough and filling.

Step 6: Cook in an oven at 450 F for 10 minutes or until golden brown.

* You can freeze the turnovers and pop them into the oven at 350 F for 20-30 minutes.

Recipe Courtesy of Corinne MacDonald