Gluten Free Savoury Mushroom Turnovers
Nothing tastes better than homemade, especially with this mushroom turnover recipe that makes creating the dough and filling easier than you ever thought possible. If you have never tried making pastries before, then these fresh fluffy turnovers filled with green peas and cremini mushrooms is the best place to start.
- 2.5 2.5 cup cup all-purpose gluten-free flour plus more for rolling the dough
- 0.5 0.5 tsp tsp fine sea salt
- 2 2 sticks cold unsalted butter cut into ½” cubes
- 0.5 0.5 cup cup water ice-cold
- 1 1 tbsp tbsp olive oil
- 1 1 large shallot minced
- 0.5 0.5 cup cup frozen green peas thawed
- 4 4 ounce ounce cremini mushrooms chopped
- 1 1 clove clove garlic minced
- 0.25 0.25 tsp tsp ground cumin
- 0.25 0.25 tsp tsp red pepper flakes
- 0.25 0.25 tsp tsp fine sea salt
- 0.125 0.125 tsp tsp black pepper
- 10.5 10.5 ounce ounce Pacific Foods® Organic Cream of Mushroom Condensed Soup
- 1 1 egg beaten
- 1 1 tsp tsp flaky sea salt
- 0.25 0.25 tsp tsp black pepper
To a food processor add flour and salt. Pulse to combine. Scatter butter over flour mixture. Pulse until butter is pea-sized. With machine running, add water in a thin stream. Pulse just until the dough comes together when squeezed. If dough is still dry and crumbly, add a little more water to bring together.
Transfer to a bowl and press into a ball. Divide dough in half, quickly shape dough into squares, wrap in plastic wrap, and refrigerate for at least 30 minutes, or until cold (dough may be refrigerated up to 2 days).
In a large saucepan warm oil over medium heat. Add shallot and sauté until soft and translucent, about 4 minutes. Add peas and mushrooms and cook until the mushrooms release some liquid, about 5 minutes.
Add garlic, cumin, pepper flakes, salt, and black pepper. Cook, stirring, 1 minute more.
Add Pacific Foods® Organic Cream of Mushroom Condensed Soup and cook until warmed through and bubbling. Take off heat and let cool completely.
Preheat oven to 375°F. Line 2 sheet pans with parchment paper.
On a lightly floured surface, roll half of dough into a 12” square. Trim edges to make even and cut into 4 squares. Repeat process with remaining half of dough.
Divide mushroom mixture equally among the 8 squares. Brush edges of dough with egg. Fold one edge of the dough over toward the opposing end to form a triangle. Use the end of a fork to seal edges together. Repeat with remaining turnovers. Cut a small slit in the top of each turnover.
Brush tops of turnovers with egg and sprinkle with flaky salt and pepper.
Bake 25-30 minutes, or until golden brown and firm to the touch. Let cool 10 minutes before serving.
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