* Exported from MasterCook * Mini Mushroom Feta Turnovers Recipe By : Woman's Day, Nov 19, 1996 Serving Size : 36 Preparation Time :0:20 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1/2 ts Olive oil 1 tb Shallot -- minced 3/4 c Mushrooms -- finely chopped 1/3 c Tomato -- seeded, finely chopped 3/4 ts Fresh thyme -OR- 1/4 ts Dried thyme -- crumbled 1/8 ts Salt 1/8 ts Pepper 1/3 c Feta cheese -- finely crumbled 1 Frozen puff pastry sheet -- - thawed 1 Egg -- beaten with fork Heat oven to 400°F. Have a large cookie sheet ready. Filling: Heat oil in medium skillet over medium heat. Add shallot and saute 2 to 3 minutes until soft. Add mushrooms and saute 2 to 3 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 12" square. Cut the pastry in thirty-six 2" squares. Place 1/2 ts 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 12 to 15 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 1/2 cup spaghetti sauce, 1/8 ts crushed red pepper, 1/2 ts minced garlic, 1-1/2 ts dried basil, crumbled. Top with 3 tb shredded mozzarella cheese, evenly divided. Moisten edges, fold, and proceed as above. - - - - - - - - - - - - - - - - - -