Mushroom Turnovers
Prep time
Cook time
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These savory mushroom turnovers have a flaky crust and a deliciously creamy mushroom filling. *Pie dough recipe from Joy The Baker
Serves: 16 turnovers
For the pie dough:
  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks), cold and cut into small cubes
  • ½ cup plus 1 tablespoon buttermilk
For the filling:
  • 2 tablespoons butter
  • ½ sweet onion, thinly sliced
  • 8 oz mushrooms, chopped
  • ¼ teaspoon salt
  • Pinch of pepper
  • 2 oz cream cheese
  • 1 large egg, lightly beaten
  1. To make the dough, whisk together the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour mixture using your fingers, until the butter pieces are between the size of an oat flake and a pea. Create a well in the middle of the bowl and add the buttermilk. Use a fork to bring the dough together, until all of the flour is incorporated. Turn the dough out onto a lightly floured countertop. Don’t worry that the dough is still shaggy; it’s supposed to be. Divide the dough into two disks, wrap each in plastic wrap, and refrigerate them for at least 1 hour. While the dough chills, make the filling.
  2. Melt the butter in a large saucepan over medium-high heat. Add the thinly sliced onions, mushrooms, salt, and pepper and saute until the mushrooms have released their liquid and it has evaporated, and the onions are golden brown. Cut the cream cheese into small pieces and add it to the pan. Stir until the cream cheese has melted into the pan and the filling is creamy.
  3. Preheat the oven to 400°F.
  4. Take one of the dough disks out of the refrigerator. Roll out the dough to a little over a ¼” thick. Use a large biscuit cutter or a large measuring cup to cut out 6 to 8 circles in the dough. Place the circles on a baking sheet lined with parchment paper and place them in the refrigerator while you roll and cut out the other disk of dough. Once you’ve cut out all the circles you can, you can join the scraps of dough together and re-roll it and cut a few more.
  5. Brush each circle lightly with the egg wash and place a teaspoonful of filling in the center. Fold each circle in half and press the edges lightly together with a fork.
  6. Use a fork to firmly press the edges together, and poke a few tiny holes in the top of each half-circle. Bake the turnovers for 15-20 minutes, until the tops are lightly browned. Cool for at least 10 minutes before serving.
Recipe by Today We Bake at