The New York Times Cookbook
Mushroom Turnovers
Page 32
| Course Type: Appetizers
(1 review)
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Recipe Reviews
kateq from annapolis, md
A lovely soft dough which crisps up beautifully when baked. The filling is very good but I think is a little too heavy on butter and flour and a little too light on seasoning. The filling takes only a few minutes and can be made and let to cool to room temperature. The dough needs to chill till it firms up--but both can be made well ahead -- the dough needs to soften a bit after being chilled. The Filled turnovers can be chilled (or frozen) and baked from the fridge--just adjust the baking time.
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