Sarah Brown
Making a mushroom turnover is a delightful way to combine the earthy flavors of mushrooms with the flaky, buttery texture of pastry. This savory treat is perfect as an appetizer, snack, or even a light meal, and it’s surprisingly easy to prepare. The process begins with sautéing mushrooms, often mixed with aromatic ingredients like garlic, thyme, and onions, to create a rich, flavorful filling. This mixture is then spooned onto puff pastry or pie dough, which is folded over and sealed before being baked to golden perfection. With a few simple steps and readily available ingredients, you can create a delicious mushroom turnover that’s both comforting and impressive.
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What You'll Learn
- Prepare the Dough: Mix flour, butter, salt, and water to create a flaky pastry base
- Sauté Mushrooms: Cook mushrooms with garlic, thyme, and butter until golden and tender
- Assemble Turnovers: Cut dough into squares, spoon filling, and seal edges tightly
- Egg Wash & Bake: Brush turnovers with egg wash, bake at 375°F until golden
- Serve & Enjoy: Pair with dipping sauce or salad for a delicious savory treat
Prepare the Dough: Mix flour, butter, salt, and water to create a flaky pastry base
To prepare the dough for your mushroom turnovers, begin by gathering your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to achieving a flaky pastry base lies in keeping the ingredients cold, as this ensures the butter remains solid and creates layers when baked. Start by measuring out 2 and 1/2 cups of flour and placing it in a large mixing bowl. Add a teaspoon of salt to the flour and whisk the two together until well combined. This step ensures the salt is evenly distributed throughout the dough.
Next, take 1 cup of cold unsalted butter and cut it into small cubes. Quickly work the butter into the flour mixture using a pastry cutter, fork, or your fingertips. The goal is to incorporate the butter without letting it warm up too much. You’re aiming for a texture where the butter pieces are about the size of small peas. This uneven distribution of butter is what will create the flaky layers in your pastry. Be gentle and work efficiently to keep the butter cold.
Once the butter is incorporated, gradually add ice-cold water, a tablespoon at a time, while mixing with a fork. You’ll likely need about 6 to 8 tablespoons of water, but this can vary depending on the humidity and the flour. The dough is ready when it just comes together and pulls away from the sides of the bowl. Be careful not to overmix or add too much water, as this can make the dough tough. The mixture should still look slightly crumbly but hold its shape when pressed.
Turn the dough out onto a clean surface and gently knead it just enough to bring it together into a cohesive ball. Divide the dough into two equal portions, shaping each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial, as it allows the gluten in the flour to relax and the butter to firm up again, making the dough easier to roll out later.
After chilling, your dough will be ready to roll out and use for your mushroom turnovers. The cold temperature of the butter within the dough is what will create steam during baking, puffing up the layers and giving you that desired flaky texture. Keep the dough cold throughout the rolling and filling process to ensure the best results. With your pastry base prepared, you’re now one step closer to enjoying delicious, homemade mushroom turnovers.
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Sauté Mushrooms: Cook mushrooms with garlic, thyme, and butter until golden and tender
To begin the process of making a mushroom turnover, the first critical step is to sauté the mushrooms until they are golden and tender. This step is foundational, as it develops the rich, savory flavors that will fill your turnovers. Start by selecting fresh mushrooms—button, cremini, or a mix of wild mushrooms work well. Clean them gently with a damp cloth or brush to remove any dirt, then slice them evenly. Uniform slices ensure that the mushrooms cook at the same rate, achieving the perfect texture.
Next, prepare your aromatics. Mince 2-3 cloves of garlic, ensuring the pieces are small enough to infuse the butter with flavor without burning. Fresh thyme is ideal for this recipe, so strip about 1 teaspoon of leaves from their stems. If fresh thyme is unavailable, dried thyme can be substituted, but use half the amount. These ingredients will complement the earthy flavor of the mushrooms beautifully.
Heat a large skillet over medium heat and add 2-3 tablespoons of unsalted butter. Allow it to melt and foam slightly, then add the minced garlic. Sauté the garlic for about 30 seconds, stirring constantly to prevent it from browning too quickly. This step releases the garlic’s aroma and flavors into the butter, creating a fragrant base for the mushrooms. Immediately add the sliced mushrooms and fresh thyme to the skillet, tossing them to coat evenly in the garlic butter.
As the mushrooms cook, they will initially absorb the butter and release their moisture. Continue to sauté them, stirring occasionally, for about 8-10 minutes. The goal is to evaporate the excess liquid and allow the mushrooms to caramelize, turning a deep golden brown. This process concentrates their flavor and gives them a tender yet slightly chewy texture, perfect for filling turnovers. Season the mushrooms with salt and pepper during the last few minutes of cooking to enhance their natural taste without drawing out more moisture.
Once the mushrooms are golden and tender, remove them from the heat and let them cool slightly before using them as a filling. This sautéed mushroom mixture is now ready to be paired with flaky pastry, creating a delicious mushroom turnover that’s packed with flavor. Mastering this sauté step ensures your turnovers will be both flavorful and textured, making it a worthwhile technique to perfect.
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Assemble Turnovers: Cut dough into squares, spoon filling, and seal edges tightly
To assemble your mushroom turnovers, begin by preparing your dough. Roll out the dough on a lightly floured surface until it is about 1/8 inch thick. Using a sharp knife or a pastry cutter, cut the dough into squares, typically around 4 to 5 inches in size, depending on how large you want your turnovers to be. Ensure the squares are as even as possible to make folding and sealing easier. If you’re using store-bought puff pastry, follow the package instructions for thawing and rolling, and proceed with cutting it into squares.
Once your dough squares are ready, it’s time to add the mushroom filling. Place a heaping tablespoon of the prepared mushroom mixture in the center of each square, being careful not to overfill, as this can cause the turnovers to burst open during baking. Leave about a 1/2 inch border around the edges to allow for sealing. If your filling is too moist, dab it gently with a paper towel to remove excess liquid, which can make sealing the dough difficult.
Next, seal the edges tightly to ensure the filling stays inside during baking. To do this, lightly brush the edges of the dough with a beaten egg or water to act as a glue. Fold the dough diagonally over the filling to form a triangle, pressing the edges together firmly with your fingers. For a more secure seal, use the tines of a fork to crimp the edges, pressing down gently but firmly along the entire border. This not only seals the turnover but also adds a decorative touch.
After sealing, place the assembled turnovers on a baking sheet lined with parchment paper, leaving about 2 inches of space between them to allow for even cooking. If desired, brush the tops of the turnovers with additional beaten egg for a golden, glossy finish. At this point, you can also sprinkle the tops with sesame seeds or coarse salt for added texture and flavor, though this is entirely optional.
Finally, chill the assembled turnovers in the refrigerator for about 15 minutes before baking. This step helps the dough firm up, ensuring the layers remain distinct and flaky during baking. Preheat your oven to the temperature specified in your recipe (usually around 375°F to 400°F) while the turnovers chill. Once chilled, bake them until they are puffed and golden brown, typically 20 to 25 minutes. Allow them to cool slightly before serving to let the filling set and prevent burns.
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Egg Wash & Bake: Brush turnovers with egg wash, bake at 375°F until golden
Once your mushroom turnovers are assembled and sealed, it’s time to focus on the final steps that will give them a beautiful, golden finish: applying the egg wash and baking. Start by preparing your egg wash, which is a simple mixture of one large egg beaten with a tablespoon of water or milk. The egg wash serves two purposes: it helps the turnovers achieve a glossy, appetizing appearance and promotes even browning during baking. Use a pastry brush to gently coat the entire surface of each turnover with the egg wash, ensuring every nook and cranny is covered. Be careful not to let the wash pool at the edges, as it can cause the pastry to stick or burn.
Preheat your oven to 375°F (190°C) while you’re applying the egg wash, as this temperature is ideal for achieving a flaky, golden crust without drying out the filling. Once the oven is fully preheated, place the turnovers on a baking sheet lined with parchment paper or a silicone mat. Leave about 2 inches of space between each turnover to allow for even air circulation and proper baking. If desired, you can sprinkle a pinch of sea salt, sesame seeds, or dried herbs on top of the egg-washed turnovers for added flavor and texture before baking.
Slide the baking sheet into the preheated oven and set a timer for 20–25 minutes. The exact baking time may vary depending on your oven and the thickness of the turnovers, so keep an eye on them after the 20-minute mark. The turnovers are done when they are puffed up, deeply golden, and the edges are crisp. The egg wash should have transformed into a shiny, browned coating that enhances the overall appearance of the pastries.
While the turnovers bake, resist the urge to open the oven door frequently, as this can cause temperature fluctuations and affect the rise and texture of the pastry. Instead, use the oven light to monitor their progress. Once they’re golden and cooked through, remove the baking sheet from the oven and let the turnovers cool on the sheet for 5 minutes before transferring them to a wire rack. This brief resting period helps them set and prevents them from becoming soggy on the bottom.
Finally, allow the mushroom turnovers to cool for an additional 10 minutes before serving. This cooling time not only makes them easier to handle but also allows the flavors of the mushroom filling to meld together. The egg wash and baking process is crucial for achieving turnovers that are not only delicious but also visually appealing, with a crisp exterior that contrasts beautifully with the savory, tender filling inside.
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Serve & Enjoy: Pair with dipping sauce or salad for a delicious savory treat
Once your mushroom turnovers are golden brown and freshly baked, it’s time to elevate them with thoughtful pairings that enhance their savory flavor. Serving these flaky pastries with a dipping sauce or a fresh salad transforms them into a complete and satisfying meal. For a classic pairing, consider a creamy garlic aioli or a tangy herb yogurt sauce. The richness of the mushrooms and pastry complements the cool, creamy texture of the sauce, creating a delightful contrast. Simply place a small bowl of your chosen sauce alongside the turnovers and invite guests to dip as they enjoy each bite.
If you prefer something lighter, a crisp green salad makes an excellent companion. Toss together mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing to balance the richness of the turnovers. The freshness of the salad cuts through the savory pastry, making each bite feel refreshing. For added texture, sprinkle the salad with toasted nuts or crumbled cheese, such as feta or goat cheese, to tie the flavors together.
Another creative option is to serve the turnovers with a spicy or tangy dipping sauce, like a sriracha mayo or a balsamic reduction. These bold flavors add a kick to the earthy mushrooms and buttery pastry, making the dish more dynamic. If you’re entertaining, arrange the turnovers on a platter with small ramekins of sauce for a visually appealing spread.
For a heartier meal, pair the turnovers with a side of roasted vegetables or a simple soup. Roasted carrots, Brussels sprouts, or asparagus complement the mushrooms’ umami flavor, while a bowl of tomato bisque or butternut squash soup adds warmth and depth. This combination is perfect for a cozy lunch or dinner, especially during cooler months.
Finally, don’t forget the importance of presentation. Arrange the turnovers on a wooden board or a decorative plate, garnished with fresh herbs like parsley or thyme. If serving with a salad, place it in a shallow bowl or on a separate plate to keep the flavors distinct yet harmonious. Whether you’re enjoying these turnovers as a snack, appetizer, or main course, the right pairing will elevate the experience, making every bite a savory delight.
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Frequently asked questions
You’ll need puff pastry (store-bought or homemade), mushrooms (button, cremini, or wild), onions, garlic, butter, olive oil, thyme, salt, pepper, and an egg for an egg wash.
Sauté chopped onions and garlic in butter and olive oil until softened. Add sliced mushrooms and cook until they release their moisture and brown. Season with thyme, salt, and pepper, then let the mixture cool before using.
Roll out the puff pastry and cut it into squares or circles. Place a spoonful of the cooled mushroom filling on one side, brush the edges with an egg wash, fold the pastry over, and seal the edges by pressing with a fork.
Bake at 400°F (200°C) for 20-25 minutes or until the pastry is golden brown and puffed.
Yes, you can assemble them ahead and refrigerate or freeze before baking. If frozen, bake straight from the freezer, adding a few extra minutes to the cooking time. Store baked turnovers in an airtight container at room temperature for up to 2 days.
