Sunday, December 26, 2010
1 block cream cheese (8 ounces), softened
1 stick butter (1/2 cup), softened
1 1/2 cups flour
3 tablespoons butter
8 ounces mushrooms, diced
1 medium onion, minced
1 clove garlic, minced with a press
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
3 tablespoons sour cream
1 egg beaten with a tablespoon of water
1. In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
2. Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
3. To prepare the filling, in a large saucepan, over medium-high heat, melt the butter.
4. Add the mushroom and onions, and reduce heat to medium. Cook for 15-20 minutes, or until all the liquid had evaporated.
5. Add the garlic, salt pepper, and thyme. Cook for a minute or two more.
6. Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
7. Roll out the dough to 1/8 inch thick.
8. Use a 3-inch round cutter to cut out as many rounds as possible.
9. Form the scrap dough into a disk and re-refrigerate so it may be used again.
10. Repeat with the remaining dough to make about 4 dozen rounds.
11. Pre-heat the oven to 375 degrees.
12. Line a baking sheet with parchment paper or use a silpat mat.
13. Place 1 teaspoon of filling on each dough round. Brush edges with egg wash. Fold over to make a half circle shape. Crimp with the tines of a fork.
14. Brush tops with egg wash.
15. Bake at 375 for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen.
16. If you bake them from frozen, set your oven to 450 degrees and bake for 12-14 minutes.