Mushroom turnovers

    35 min

    These are so delicious. Everyone who tastes these - loves them. Who wouldn't love a ceamy wild mushroom filling wrapped in puff pastry!

    30 people made this

    Makes: 8 turnovers

    • 1 tablespoon olive oil
    • 1 shallot, minced
    • 450g wild mushrooms, brushed clean and sliced
    • 2 cloves roasted garlic, minced
    • 100g grated Parmesan cheese
    • 1 bunch fresh thyme leaves, chopped
    • salt and black pepper to taste
    • 125ml cream
    • 1 (500g) packet frozen puff pastry, thawed

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C / gas mark 5.
    2. Heat olive oil over medium-high heat. Add diced shallots and cook for 2 to 3 minutes or until soft. Lower heat and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
    3. Roll out puff pastry on a clean, lightly floured surface. Cut into eighteen 7cm squares. Place a heaped teaspoon of mushroom filling in the centre of each pastry square. Fold puff pastry over to form a triangle. Pinch edges firmly together with a fork to seal.
    4. Bake 12 to 15 minutes, or until golden brown. Serve hot or at room temperature.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    Although the recipe says a package of puff pastry dough, the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size, ended up with way too much filling, at which point I realized I should have used both sheets. The filling was tasty, and if you are good with pastry - would make a nice appetizer, although I though they lost a lot once they cooled to room temperature. Much better when hot. It reminds me of one of my favorite recipes, which used the very thin sliced pepperidge farm bread cut into circles and fit into buttered muffin tins. You can bake the bread until golden and remove from the cupcake tins, you have little tart shells, then, and you could use this recipe as a filling. I think I would try that next time since I struggled with the pastry dough.  -  01 Jan 2008  (Review from Allrecipes US | Canada)


    I made quite a few changes with this based on what I had in my kitchen. I used onion instead of shallots, oregano instead of thyme, and butter and milk instead of heavy cream. Still, it turned out great and my boyfriend and I both loved them! I'd like to try it with regular pastry, since I had a problem keeping the puff pastry closed, but the puff pastry is SOOO tasty!  -  30 Nov 2008  (Review from Allrecipes US | Canada)


    These were fantastic. I didn't measure anything though. I used some dehydrated wild mushrooms that i had, and i have no idea how much they weighed. The dehydrated mushrooms worked surprisingly well, I rehydrated them in skim milk, then in warm water, then dried them and fried them a little in the onion and garlic and oil. I also only used one sheet of puff pastry since I was only cooking for the two of us. I was too lazy to convert the measurements so i just put everything together. I didnt have any shallots so I used onion. I probably used more cream since I like things saucy. I had a lot of extra mushrooms and sauce so I kept it warm and put a little on top of the pastry when it was time to eat. My husband really liked these and even went back and ate some cold ones later. It is a very classy side for a beef or chicken dish. I will definitely be making these again.  -  02 Dec 2008  (Review from Allrecipes US | Canada)