MINI MUSHROOM AND HERBY CHEESE TURNOVERS

Beat the cream cheese, butter, and salt in a large bowl with an electric mixer until smooth. Gradually add the flour to creamed mixture until well-combined. Turn the dough onto a lightly floured countertop and knead for 2 minutes. Wrap in plastic wrap and refrigerate for 3 hours or longer.

Heat the oil in a large skillet and cook the onions and garlic until soft and fragrant, about 3 minutes.  Add the Italian seasoning, mushrooms, and salt to the pan and cook, stirring frequently, for 5 minutes until the moisture from the mushrooms has evaporated and they begin to lightly brown.  Remove from heat and stir in the Boursin cheese.  Remove this mixture to a bowl and let cool in the fridge.  When the mushroom mixture is cool, cream in the shredded cheese.  Keep in the fridge until you are ready to form the turnovers.

Remove the dough from the fridge 10 minutes before you are ready to make the turnovers.

Preheat oven to 400 degrees.

Roll the dough out on a lightly floured countertop to 1/8” thickness.  Cut the dough into 3” circled with a biscuit cutter (or 3” squares if you don’t have a round cutter).

Remove the filling from the fridge and fill a small bowl with cold water.

Place a heaping teaspoon of filling in the center of each circle of dough.  Dip your finger into the bowl of water and lightly dampen the edges of the dough.  Fold the dough over the filling to create a half moon, pinching the edges together.  Press the edges with the tines of a fork to fully seal and place the turnovers on a parchment lined baking sheet. Poke 2 small holes in the top of each turnover using a steak knife.

Combine the egg yolk with 1 teaspoon of water to make an egg wash.  Brush the tops of the turnovers with the egg wash using a pastry brush.

Bake for 10-12 minutes until golden brown.  Serve hot.

Makes approximately 40 turnovers.