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.<\/p>\n
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. <\/p>\n
\nMushroom Turnovers<\/strong>
\n(makes 2 1\/2 dozen)<\/p>\nPastry<\/strong>
\n1 1\/2 cup flour
\n1 cup butter
\n1\/2 cup sour cream<\/p>\n\n
- Cut butter into flour.<\/li>\n
- Stir in sour cream until pastry holds together.<\/li>\n
- Form into ball. Divide in half.<\/li>\n
- Refrigerate 8 hours.<\/li>\n<\/ul>\n
Filling<\/strong>
\n1 lb mushrooms, chopped
\n2 Tbsp shallots, chopped
\n2\/3 cup evaporated milk (Gramma notes this is the size of a small can)
\n1\/2 tsp salt
\n1\/8 tsp pepper
\n2 Tbsp chopped parsley<\/p>\n\n
- Cook mushrooms 3–4 minutes.<\/li>\n
- Add shallots, salt, pepper, and milk. <\/li>\n
- Simmer 15–20 minutes ’til thick and [creamed? creamy?].<\/li>\n
- Will keep in refrigerator 3–4 days.<\/li>\n<\/ul>\n
Assembly<\/strong><\/p>\n
\n
- Roll out 1\/2 of your pastry to 14″ square.<\/li>\n
- Cut out circles with 3 1\/2″ cutter.<\/li>\n
- Refrigerate scraps before re-rolling.<\/li>\n
- Place scant Tbsp of filling in center of each circle.<\/li>\n
- (Touch edge of circle with dab of water before folding over.) Fold dough over filling. Seal edges.<\/li>\n
- Cut slashes on top.<\/li>\n
- Place on ungreased cookie sheets.<\/li>\n<\/ul>\n
Egg Wash<\/strong>
\n1 egg yolk
\n2 tsp water<\/p>\n\n
- Combine yolk and water.<\/li>\n
- Brush on top of turnovers with pastry brush.<\/li>\n
- Bake 350\u00c2\u00b0F for 25 minutes.<\/li>\n
- Cool on rack.<\/li>\n<\/ul>\n
They can be frozen for up to 2 months.<\/p><\/blockquote>\n
Today’s song is a favorite from growing up: The Statler Brothers’ “The Carols Those Kids Used to Sing”:<\/p>\n