Mushroom Turnovers

Mushroom Turnovers

Pastry

1 ½ c. flour

1 c. butter (3/4 c. margarine)

½ c. sour cream

Filling

1 lb mushrooms finely chopped

2 TB shallots finely chopped

2/3c. evaporated milk

½ tsp salt

1/8 tsp fresh ground pepper

2 TB chopped parsley

1 egg yolk

2 tsp water

Pastry. Blend butter into flour.  Stir in sour cream until pastry holds together.  Divide in half.  Wrap in axed paper and refrigerate at least 8 hours.

Filling. Cook mushrooms in skillet 3 to 4 minutes.  Pour of water.  Add shallots and evaporated milk, salt, and pepper.  Simmer 15-20 minutes until milk is thick.  Stir in parsely.  Will keep 2 to 3 days in fridge.  Heat over to 350.  Cut in 3 ½ “ circles.  Refrigerate scraps before rerolling.  Place scant TB filling in center.  Moisten edge pinch to seal.  Cut 3 slashes in top.  Place on greased cookie sheet.  Brush w/ egg yolk and water.  Bake 25 minutes.  Can freeze up to 2 months after.  Thaw 2 hours and wa