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broodings from the burrow

December 17, 2015

advent: day 17
posted by soe 2:49 am

This is the first Christmas since my grandmother died, and I miss her very much. So I’m sharing another one of her recipes with you, this time a savory one, which she’d serve as an appetizer before Christmas dinner.

I’ve never made this recipe, but maybe I will this weekend. Looking it over, it seems like you could stretch the making of these out over several days, which is handy if you have several days with only a little bit of time to devote to cooking.

Mushroom Turnovers
(makes 2 1/2 dozen)

1 1/2 cup flour
1 cup butter
1/2 cup sour cream

  • Cut butter into flour.
  • Stir in sour cream until pastry holds together.
  • Form into ball. Divide in half.
  • Refrigerate 8 hours.

1 lb mushrooms, chopped
2 Tbsp shallots, chopped
2/3 cup evaporated milk (Gramma notes this is the size of a small can)
1/2 tsp salt
1/8 tsp pepper
2 Tbsp chopped parsley

  • Cook mushrooms 3–4 minutes.
  • Add shallots, salt, pepper, and milk.
  • Simmer 15–20 minutes ’til thick and [creamed? creamy?].
  • Will keep in refrigerator 3–4 days.


  • Roll out 1/2 of your pastry to 14″ square.
  • Cut out circles with 3 1/2″ cutter.
  • Refrigerate scraps before re-rolling.
  • Place scant Tbsp of filling in center of each circle.
  • (Touch edge of circle with dab of water before folding over.) Fold dough over filling. Seal edges.
  • Cut slashes on top.
  • Place on ungreased cookie sheets.

Egg Wash
1 egg yolk
2 tsp water

  • Combine yolk and water.
  • Brush on top of turnovers with pastry brush.
  • Bake 350°F for 25 minutes.
  • Cool on rack.

They can be frozen for up to 2 months.

Today’s song is a favorite from growing up: The Statler Brothers’ “The Carols Those Kids Used to Sing”:

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