Mushroom Turnovers

Ingredients:

• 6 ounces cream cheese
• 6 tablespoons butter
• 1 cup flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup finely diced onion (I use Vidalia)
• 4 ounces mushrooms, finely diced
• 1 teaspoon Herbes de Provence
• Salt and pepper to taste
• 1 tablespoon flour
• 2 tablespoons sour cream

Instructions:

1. Dough - Bring cream cheese and butter to room temperature. With an electric mixer, blend cream cheese and butter. Add flour and use a pastry blender to combine (or use your fingers). Note: I use Namaste gluten-free flour to make the dough, although Cup4Cup is another excellent gluten-free option. After mixing the dough, place in a bowl, cover with plastic wrap, and refrigerate for at least an hour until well chilled.

2. Filling - In a medium skillet over medium heat, melt butter and add olive oil (note: you can use two tablespoons of butter or just olive oil if you prefer; coconut oil is another option). Add copped onions and brown until translucent or lightly browned. Add chopped mushrooms and cook another 3 - 4 minutes. Add Herbes de Province, salt and pepper to the mushroom mixture. Turn to low heat and sprinkle flour over the mixture and then add the sour cream. Blend with a wooden spoon and cook until thickened (about a minute).

3. To Make and Bake - Preheat oven to 400 degrees F. Remove dough from the refrigerator and roll to a one-eighth-inch thickness on very lightly floured surface. Cut into rounds about 3 inches in diameter. Use a teaspoon to put filling on each round and fold the dough in half. Press edges together and prick the top of each turnover to allow steam to escape. Place each turnover on a cookie sheet lined with parchment paper (or use Silpat or similar product). Bake for 15 minutes or until lightly browned. Serve hot. Makes about 32 - 36 turnovers depending upon the size of cutter used. Note: Make the turnovers and instead of baking, place in a freezer-safe container until needed. Pull out of the freezer, thaw, and bake as directed.