Recipe - Mini Mushroom-Feta Turnovers

Filling:
One half teaspoon Olive oil
1 tablespoon Minced shallot
Three fourths cup Mushrooms; finely chopped
1/3 cup Chopped tomato; seed &
finely chop
One fourth teaspoon Dried thyme; crumbled
1/8 teaspoon Salt and pepper
1/3 cup Feta cheese; finely crumbled
1 Frozen puff pastry sheet;
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
23 minutes until soft. Add mushrooms and saute 23 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 rolling pin, roll
into a 12inch square. Cut the pastry in thirtysix 2inch squares. Place
One half tsp of mushroom mixture in center of each square, leaving a 1/2" 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 1215 minutes or until puffed and golden brown. Serve warm or at room
temperature.

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

Recipe by: Woman's Day 111996

Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis
ebburtis@ix.netcom.com on Jan 12, 98