Turning over a new mushroom

I think that puff pastry is one of those things that when eaten you just have to say, "Ok, it's going to be messy but worth it in the end". The light buttery flakiness that melts the minute it touches your tounge mixed with the scrumptious filling made to tantalize your taste buds.


And thus is how I came to the decision that it was again that time of year where I would make some Mushroom Turnovers out of one of my favourite cookbooks.

The filling consists of a rice and sautéed mushroom filling to which I usually like to add a splash of lemon juice for a little bit extra zip.

Mushroom Turnovers
Adapted from Help! My Apartment has a Dining Room

I love the puff pastries they have on the market today, you don't even need to roll it out anymore, simply defrost and use. Of course if you're the adventurous type you can venture into making your own puff pastry from scratch.


1 450g package of frozen puff pastry sheets
1 cup cooked rice (or 1/2 cup uncooked rice)
5 scallions (or green onions)
6 - 7 medium or large mushrooms
1 tbsp butter or margarine
1/2 cup sour cream
4 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper

Thaw the puff pastry sheets according to the package directions.

While waiting for the puff pastry sheets to thaw chop the mushrooms into large chunky pieces, and chop the scallions. Add the butter or margarine to a medium size pan, add the mushrooms and green onions; sautée until everything is soft but not browned.

Preheat the oven to 400F.

Pour the contents of the pan into a large bowl and add the cooked rice. Mix.

Add the sour cream, dried dill, salt and pepper to the mixture and combine well.

Unfold the puff pastry, if you're lucky like me and bought the pre-rolled kind you can just go on from here. Otherwise roll the each puff pastry into a square about 12" x 12".

Cut each rolled puff pastry a set of 4 squares.

Spoon 1 - 2 tablespoons of the mushroom mixture into the centre of each square and fold diagonally so that it forms a triangle shape. Be sure to pinch the edges down so that none of the filling comes out.

Bake for 30 - 35 mins or until golden brown.