These are easy and SO yummy. You can make them ahead of time and freeze on a baking sheet for an hour and then put in a freezer bag. You can make all kinds of fillings but I love this one. This recipe makes about 40 or so small turnovers.
- 2 tbs Olive Oil
1 sweet onion, chopped
- 1 medium zucchini, diced
- 7 or 8 large white or Bella mushrooms, diced
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
- Pie crust dough for 4 – 9 inch pies or use refrigerated dough (which can save time if you are in a pinch). I have been using the Betty Crocker recipe below for years.
- Pre-heat oven to 350.
- Make dough according to your favorite recipe. Allow to chill for about half an hour if you have time. If using refrigerated dough let come to room temperature
- Heat Olive oil in a pan and caramelize onions until golden brown (about 15-20 minutes.
- Add zucchini and cook until tender.
- Add mushrooms and cook until browned.
- Add in the parmesan cheese, salt and pepper.
- While filling is cooling roll out the dough. Cut out rounds using a 3 inch round cookie cutter. I got about 12 from each 1 crust recipe.
- Spoon out the filling onto the middle of each round, fold the round in half and crimp with a fork.
- Place on a non-stick cookie sheet and bake for about 30 minutes or until golden brown.
- 1 cup plus 1 tablespoon all purpose flour
- ½ teaspoon salt
- 1/3 cup cold shortening
- 3 to 5 tablespoons ice-cold water
1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened.
2. Gather pastry into a ball and flatten on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable.
3. Using floured rolling pin, roll pastry on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate.