Creamy Mushroom Leek Turnovers may mean I’ve recently thrown a party. Of course, it may not mean that just as easily. You never know with me. Sometimes I throw together little bites of swank tidbits and noshy things just so I can slink around my living room as if I were having a party. I’m a much better host when the guests are imaginary.
I’m admitting to this little foible to illustrate that Creamy Mushroom Leek Turnovers are the perfect “small bite” for a cocktail party. These vegetarian treats are elegant and easy to eat; either on a plate or on a napkin. There’s no juicy filling to ooze onto dress shoes and they appeal to most people’s palates. If my imaginary party is at all fancy, well then I call them demi-lunes. That’s because they’re rounds of pastry, filled and folded into a half-moon shape. Mine are a classic French combination of leek and mushroom. Once you’ve made them for yourself you’ll see how easy it would be to change the filling as endlessly as your own imagination allows.
You’ll note that these Creamy Mushroom Leek Turnovers are made with a Cream Cheese Crust. You can find the recipe in my book Savory Pies or right here on my blog. It’s the simplest pie dough I know; perfect for folks who claim they can’t master pastry. This dough is nearly foolproof.
However, I promise you there’s no fantasy involved with making good pastry dough. Once you have done it a few times you’ll recognize the right balance of wet to dry and the elasticity that makes the dough easy to work without getting too dense. Still, no matter how many times I make that promise I continue to see the fear in the eyes of the novice baker. I usually try and talk them down from the pie precipice with this Cream Cheese Crust because it’s so forgiving. In fact, it’s easy as pie (Sorry, I just couldn’t let that low-ball pass me by). GREG