Mushroom Leek Turnovers- Real or Imagined

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Mushroom Leek Turnovers

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 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

Mushroom Leek Turnovers

Creamy Mushroom & Leek ‘Demi-Lune’ Turnovers

Print This Recipe Total time Yield 36Published

These may also be baked as much as 8 hours ahead and reheated for 10 to 12 minutes at 350 degrees F. just before serving.

Creamy Mushroom & Leek Demi-Lunes

Ingredients

  • cream cheese crust (see http://www.sippitysup.com/recipe/cream-cheese-crust/ for recipe)
  • 2 tablespoon unsalted butter (divided)
  • 3 leeks, white & pale green parts (halved lengthwise then thinly sliced crosswise rinsed & drained, about 6 cups)
  • 8 ounce finely chopped white button or cremini mushrooms (about 3 cups)
  • kosher salt and white pepper (as needed)
  • 1 cup cream
  • 2 tablespoon minced fresh thyme leaves (plus more for sprinkling)
  • flour (as needed for rolling)
  • 2 egg yolks (mixed with 2 teaspoons water as egg wash)

Directions

Prepare the Cream Cheese Crust recipe. Divide dough in half, shape it into 2 discs about 5-inches in diameter and 3/4-inch thick. Wrap them in plastic. Refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month.

Melt butter in a large sauté pan set over medium heat. When foaming subsides add sliced leeks and a big pinch each salt & white pepper. Cook, stirring often until softened but not yet beginning to color, about 6 minutes. Add mushrooms and cook stirring often until vegetables begin to color, about 8 minutes more. Season with another pinch each salt & white pepper. Add cream and thyme, scraping the bottom with a wooden spoon. Let mixture come to a boil. Lower heat to a bare simmer. Continue cooking stirring occasionally until mixture thickens, about 6 or 8 minutes. You should have a generous 2 cups. Let come to room temperature. Cover and refrigerate until chilled, at least 1 hour or up to overnight. You may also freeze the cooled filling, covered up to 1 month.

Place oven racks in top and center positions. Heat oven to 400 degrees F. 

Use a lightly floured surface and a lightly floured rolling pin to roll out one disc of chilled dough into a large round a generous 1/8-inch thick. Use a 3 ½-inch round cutter to cut about 18 rounds of dough, re-rolling scraps if necessary. Transfer rounds to a parchment-lined baking sheet. Repeat with other chilled disc. Cover with plastic wrap and chill dough rounds on 2 baking sheets, about 20 minutes.

Place 2 teaspoons of filling in the center of each round of dough, but don’t overfill or they will be difficult to seal. Use your finger to moisten edges of dough with a little egg wash. Fold dough over into a half-moon shape so edges meet. Press together with your fingers to seal. Return to baking sheet. Repeat with remaining rounds of dough. Refrigerate until chilled, at least 20 minutes before baking. They may be made up to 1 hour in advance to this point, covered and refrigerated. They may also be frozen, tightly covered in a single layer and kept in the freezer up to one month. Then baked while still frozen.

Either way, just before baking brush exposed dough with egg wash and a sprinkle of minced thyme, then move the sheets to the top and center racks of heated oven. Bake for 25 to 30 minutes, switching sheets between racks halfway, until they are golden brown. Remove from baking sheets and let cool on racks 10 minutes. Serve warm.