Mini Mushroom-feta Turnovers

Total Time: 42 mins Preparation Time: 27 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 heat oven to 400 degrees f, have a large cookie sheet ready.
• 2 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.
• 3 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.
• 4 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.
• 5 bake 12-15 minutes or until puffed and golden brown. some of the pastries may open slightly as they bake and that's always been ok with us. serve warm or at room temperature.