I usually make these for appetizers at Christmas get-togethers. They always disappear quickly but they are a little fussy to make. As I transfer this into Big Oven, it occurs to me that they would be easier and probably just as good if they were made in mini tart pans instead of as turnovers, ie. cut a circle out of the dough, then press it into a cup on a tart pan, then fill with the filling, kind of like a mini quiche. I plan to try that next time.
1. Saute onions & mushrooms, stir in remaining filling ingredients, cool.
2. Beat butter & cream cheese until smooth
3. Work in flour, chill, roll thin, cut with cookie cutter, fill with filling, seal with egg
4. Bake @ 350F for 20 minutes
This is how I got the recipe from my mother, but I usually use more thyme than it calls for, probably a full tsp or more, to taste. Depends how much you like thyme, I guess. The dough is extremely tender and melt-in-the-mouth.
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|Serving Size: 1 Serving (4011g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12222 (90%)|
|Amt Per Serving||% DV|
|Total Fat 1358g||1811 %|
|Saturated Fat 772.4g||3862 %|
|Monounsaturated Fat 342.6g|
|Polyunsanturated Fat 56.7g|
|Cholesterol 4296.1mg||1322 %|
|Sodium 12439.8mg||429 %|
|Potassium 5619.8mg||148 %|
|Total Carbohydrate 169.5g||50 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 166g|
|Protein 222.9g||318 %|
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Calories per serving: 13534
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