* Exported from MasterCook * Mini Mushroom-Feta Turnovers Recipe By : Woman's Day 11-19-96 Serving Size : 36 Preparation Time :0:20 Categories : Not Sent Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1/2 tsp olive oil 1 tbsp minced shallot 3/4 c mushrooms -- finely chopped 1/3 c seeded tomato -- finely chopped 3/4 tsp fresh thyme or 1/4 tsp dried -- crumbled 1/8 tsp each salt and pepper 1/3 c feta cheese -- finely crumbled 1 sheet frozen puff pastry -- thawed 1 egg -- beaten with fork Heat oven to 400. Have a large cookie sheet ready. Filling: Heat oil in medium skillet over medium heat. Add shallot and saute 2-3 minutes until soft. Add mushrooms and saute 2-3 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 folling pin, roll into a 12-inch square. Cut the pastry in thirty-six 2-inch squares. Place 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2=inch 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 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature. - - - - - - - - - - - - - - - - - - NOTES : 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 tsp crushed red pepper, 1/2 tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed as above.