Out of all the popular items that Trader Joe's discontinued, Mushroom Turnovers was the most heartbreaking of them all. Every once in a while I look through the frozen aisle hoping they'd bring it back. This is the year I finally give up and make my own.
I swapped out half the butter for cream cheese and made the pastry as I would with any pie crust. The result tastes very similar to the standard shortcrust, with subtle but noticeable difference: wonderfully flakey with a hint of tartness and creaminess. The dough was also more elastic and easier to roll out without chilling, compared to an all-butter crust.
The manufacturer's filling ingredients include dehydrated onion in addition to fresh, as well as mystery "spices". I'm using dry minced onion flakes and Trader Joe's mushroom seasoning in mine, as a booster to the fresh ingredients. If you don't have mushroom seasoning available, feel free to use a mix of red pepper flakes, ground mustard seed, and dry thyme.
for the crust:
- 1 cup flour
- 4 tbsp butter (half stick)
- 4 tbsp cream cheese
- 1/2 tsp salt
- 2 tbsp cold water
for the filling:
- Stir fry chopped shallots in olive oil until fragrant
- Add ground pepper and mushrooms; cook until mushroom is softened, and water from the mushroom seeps out
- Add dry onion flakes, mushroom seasoning, & salt; cook until excess water is evaporated
- Turn off the heat, stir in the sour cream; mix until well combined; set aside
- Make the pastry: whisk flour with salt
- Cut butter & cream cheese into small cubes, work them into the flour until you have a crumbly meal
- Add water and form a dough. Cut dough into 8~12 portions
- Roll out each portion, fill with mushroom filling, fold and pinch to seal
- Trim off excess dough; egg wash if desired
- Airfry for ~8 minutes, until pastry is cooled through. Enjoy!
Check out my YouTube Channel for Step-by-Step Video!
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