Mushroom Turnovers

Directions

1. 1
   TO PREPARE PASTRY:.
2. 2
   Lightly spoon flour into dry measuring cups; level with a knife.
3. 3
   Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.
4. 4
   With processor on, add ice water through food chute, processing until dough forms a ball.
5. 5
   Gently press mixture into a 4-inch circle on plastic wrap.
6. 6
   Cover and chill 15 minutes.
7. 7
   TO PREPARE FILLING:.
8. 8
   Place mushrooms in food processor, and process until finely chopped.
9. 9
   Heat a large nonstick skillet coated with cooking spray over medium-high heat.
10. 10
    Add shallots; cook 1 minute or until soft.
11. 11
    Stir in mushrooms, 1/8 teaspoon salt, and pepper.
12. 12
    Cook 10 minutes or until most of liquid evaporates, stirring frequently.
13. 13
    Remove from heat; stir in basil.
14. 14
    Cool completely.
15. 15
    Preheat oven to 350.
16. 16
    Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
17. 17
    Divide dough into 24 equal portions.
18. 18
    Shape each portion into a ball; chill.
19. 19
    Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface.
20. 20
    Lightly brush pastry with egg white mixture.
21. 21
    Spoon about 2 teaspoons mushroom filling onto half of each circle.
22. 22
    Fold dough over filling; press edges together with a fork to seal.
23. 23
    Brush egg white mixture over pastry.
24. 24
    Place on a baking sheet lined with parchment paper.
25. 25
    Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
26. 26
    Bake at 350 for 20 minutes or until lightly browned.
27. 27
    Let stand 5 minutes before serving.