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Creamy Mushroom & Leek ‘Demi-Lune’ Turnovers

Creamy Mushroom & Leek Demi-Lunes

This is 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 ready to ooze onto dress shoes at the first bite and they appeal to most people’s palates. I call them demi-lunes because they are rounds of pastry, filled and folded into a half moon shape. Mine are a classic French combination of leek and mushroom, but once you’ve made them for yourself you’ll see how easy it could be to change the filling endlessly.

Creamy Mushroom & Leek ‘Demi-Lune’ Turnovers

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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/​r​e​c​i​p​e​/​c​r​e​a​m​-​c​h​e​e​s​e​-​c​r​u​st/ 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.