Hot mushroom turnovers & a gadget

One of the not really essential items I ordered from Tupperware a few weeks ago is this little gadget called a Teigfalle. It’s basically a little dough folder that assists in making things like turnovers. When they showed it to us at the Tupperware party, turnovers with ham, cheese and cream filling were being served. I envisioned making little apple turnovers with them and pizza pockets…

Which is still what I intend to do. After using it myself one, I think it works fairly well but you do have to be extra careful not to overfill it. Stefan was playing with it the first night and he absolutely hated it. I have a bit more patience when it comes to cooking, I guess.

Could I make turnovers without this gadget? Absolutely.

Does it make it easier? Sometimes. If you put more than two spoonfuls of filling in them, you’re going to have a total mess. And by spoonfuls I mean a regular teaspoon, slightly heaped. But surprisingly enough, even that small amount of filling ends up making you quite full after you eat two of these with a load of salad.

What would be really useful is if they gave you some sort of cutting guide to go along with this. We tried using the underneath edge of the folder but it cuts the dough too small (about 5 inches across). So we ended up using an inverted Pyrex bowl which made the circles about 6-inches across…just a tiny bit too big, but definitely workable.

Now I just need to get my hands on tons of turnover recipes. I will probably stick to making the dough myself most of the time, since they don’t sell any within walking distance…and it’s really super simple. The cream cheese and butter dough below is super simple to make and really tasty…just make sure you bake it completely or it’s a bit hard to swallow.

The original recipe is for tiny appetizer turnovers, using dough squares about 2 1/2-inches round and 1/8-inch dough thickness with 1 teaspoon of filling. Since I was making these for dinner, I wanted them to be larger and I had no trouble at all with them baking up in the larger version. You can actually make the dough ahead of time and leave it in the fridge, covered by plastic wrap until you’re ready to make them (half of mine was in there for a day). When cold, the dough will get quite hard but as it warms up slightly, it will get much easier to handle. For the filling, it can be warm or completely cooled before going into the turnovers and the oven. It warms up completely while baking…to the point that we burned ourselves the first night we ate these!

Next time I will try putting everything together and freezing them, perhaps baking them for just a few minutes before I freeze them just so they hold their form better. I think you could easily use these for a quick evening meal with salad or some sort of vegetable side dish.

I also really liked this combination below (adapted from my 30 Years of Southern Living cookbook — yes, I swear I do have others!) If you’ve got turnover recipes to share, I’m all ears eyes. They can be breakfast, desert, lunch, dinner or in between!

Hot Mushroom Turnovers

Yield: about 1 dozen.

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons butter or margarine
  • 8 ounces fresh mushrooms (about 8-12 of decent size), chopped
  • 1 large onion, finely chopped
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Pepper to taste
  • 1/4 teaspoon dried thyme
  • 1 egg white or water (to seal turnovers)

Directions

For Dough

  1. Beat cream cheese and 1/2 cup butter at medium speed (2 or 4 in the KitchenAid) with an electric mixer until creamy; gradually add 1 3/4 cups flour, beating well.
  2. Divide dough in half; shape each portion into a ball. Cover and chill 1 hour.

For Filling

  1. Melt butter in a medium skillet. Add mushrooms and onion; sauté until tender. Stir in sour cream, flour, salt, pepper and thyme. Set aside.

Assembly

  1. Preheat oven to 450°F (230°C).
  2. Roll 1 portion of dough to 1/8-inch thickness on a lightly floured surface. Cut into 6-inch round circles.
    If using a folder, put it into the contraption, add a couple spoons of filling, brush the edges with egg or water and press the sides together. Open and remove careful, then repeat.
    If not using a folder, lay the rounds on a baking sheet with parchment paper or lightly greased. Cut all rounds. Add a couple spoonfuls of filling to each circle, wet the edges and fold over, lining the edges up as best you can and making sure that there are no holes for filling to leak out of. Press the edges with your fingers or a fork to seal.
  3. Prick the tops. Brush with egg.
  4. Bake for 8-12 minutes, or until golden brown. Serve hot.
  • Charlie Sommers

    Mushroom turnovers sound so tasty, I am a mushroom lover. My favorite turnover (probably better described as a fried dumpling) is the Japanese gyoza. Spicy garlicky little tidbits that ruin your breath but taste so good.

    Along with a soy sauce, pepper flake, rice vinegar, and sesame oil dipping sauce and accompanied by a frosty mug of beer nothing is finer. :-)

    http://bikyamasr.com/wordpress/wp-content/uploads/2010/09/gyoza.jpg

    • Tiffany

      Used to eat something like those at a restaurant called Tu Tu Tango all the time. SO good. Must write down what I need to try to make those for the next time I’m near an Asian food source!

  • Charlie Sommers

    Tiffany,

    Here is an entertaining and very instructive video from the “Cooking With Dog” series. The Japanese lady is an accomplished chef and all here videos are fun to watch.

    The only ingredient you might have difficulty finding is the gyoza wrappers but don’t worry, you can substitute wonton wrappers for the gyoza skins and it will turn out well anyway. :-)

    http://www.youtube.com/watch?v=r8MBX-SXnmg

  • http://www.schnitzelbahn.com aef91

    Those look great!
    I recently was experimenting too, especially since these can be frozen assembled or separate.
    Empanadas worked really well – I tried three fillings and two doughs (plus Tante Fanny’s Blatterteig) They’re posted here: http://www.schnitzelbahn.com/homepage/2011/1/28/empanadas.html

    I later used leftover dough and stuffed it with tomato, mozzarella, and cut up meatballs for mini calzones. There’s also some “Hungarische Salami” in the packaged cold cuts sections of most groceries that is almost like American pepperoni.

    Goat cheese, caramelized onions and thyme would also be great inside, perhaps with some spinach leaves.

    • Tiffany

      YUM! Awesome ideas. You are invited to cook at our house whenever you want :) Those empanadas sound fantastic…definitely will have to try those out with the folder thing.

  • Charlie Sommers

    I love good food and that has certainly been discussed in this thread. I am glad that supper time has finally arrived, whole wheat pasta with roasted tomato and bell pepper topping along with tons of grated Parmigiano-Reggiano. I will enjoy it but I will be thinking of hot mushroom turnovers and empanadas.

    If anyone ever wants my recipe for the roasted sauce just ask. Super delicious and super easy.

    • Tiffany

      I love discussing food with you, Charlie. Just about everything you mention makes my mouth water! I would love if you share your recipe. You can email it to me tiffany at noordinaryhomestead.com or post it here if you’re willing to share with everyone ;)

  • http://fraudietz.blogspot.com Frau Dietz

    These look fantastic – and have totally made my mouth later! Mmm pastry, mmm mushrooms.

    Going slightly off topic but still on the kitchen gadget theme… I don’t suppose you have a Spaetzle maker do you? I really want to get one, but I feel a bit lost because there are so many and I have no idea if one kind is better than another! I used to have a press (I think it was actually a potato ricer) but we didn’t get on very well…