Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 small onion thinly sliced
16 ounces button mushrooms sliced
1 tablespoon fresh thyme chopped
good pinch of salt and pepper
1/2 cup white wine
8 ounces havarti cheese shredded
2 sheets thawed frozen puff pastry
1 egg beaten
black and white sesame seeds for sprinkling
Instructions
- In a large skillet, add the olive oil and butter, cook over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring every so often, until the onions begin to soften and caramelize, about about 15 minutes.
- Add the sliced mushrooms and thyme, continue cooking until the mushrooms are soft, about five minutes. Stir in the wine and cook until evaported. Remove from the heat.
- Preheat oven to 350 degrees F.
- Roll out the puff pastry sheets and cut each sheet into 9 squares (18 squares total). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).
- Divide the mushroom mixture among the 18 squares, top with havarti cheese. Don't overfill or else it will be very difficult to seal edges.
- Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.
- Generously brush the top of each turnover with egg wash, sprinkle with sesame seeds. Place on a parchment paper lined baking sheet.
- Bake for 15 to 20 minutes or until lightly golden. Serve immediately with a sprinkle of chopped fresh thyme and flaky sea salt.
https://www.halfbakedharvest.com/mushroom-havarti-turnovers/