Shelly's Recipe

MINI MUSHROOM-FETA TURNOVERS

Category: Hot

1/2 tablespoon olive oil
1 tablespoon minced shallot
3/4 cup finely chopped mushroom (about 2-oz.)
1/3 cup finely chopped seeded tomato
3/4 teaspoon fresh thyme, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup finely crumbled feta cheese
1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box)
1 egg, beaten

Heat oven to 400 degrees. Have a large cookie sheet ready.

Heat oil in a medium skillet over medium heat. Add shallot and saute 2 to 3 minutes, until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.

Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry into thiry-six 2-inch squares.

Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a fork to seal in filling. Brush tops lightly with beaten egg.

With a spatula, transfer pastries to ungreased cookie sheet. Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.