Time: 25 min.
Complexity: easily
Servings: 12

If you have some fried mushrooms left over from dinner and a box of puff pastry waiting in the freezer, make these simple yet delicious mushroom and cheese turnovers. They're perfect for breakfast or as a snack throughout the day. These mushroom and cheese turnovers are best served warm.

Ingredients:

Pies

• 1 sheet frozen puff pastry
• Defrost according to package instructions.

Filling

• 2 cups prepared wild mushrooms (from the recipe Risotto with asparagus and wild mushrooms)
• 4 tbsp. l. grated pecorino

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, Pecorino Romano cheese, Arborio rice, oyster mushrooms

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• Unroll the puff pastry on a flat surface. Roll it out into a 35 cm square. Cut the dough into 12 squares.
Step 3
• Top each square with about 1 teaspoon of mushrooms and 1 teaspoon of grated cheese. Wet both edges of each square with water, then fold them over to form a triangle. Press the edges together with a fork.
Step 4
• Place the turnovers on a large baking sheet, spacing them about 5 cm apart. Bake for 10–12 minutes, until puffed and deep golden.

Votes: 1

Author of the recipe - Robin Miller is a food writer and nutritionist.