Mushroom Turnovers

This one is defiantly a bit more time-consuming, but they are delicious! I couldn't stop licking my fingers while I was filling them :) The process also went faster when Little A would put a spoonful of filling on each circle for me.

 

Mushroom Turnovers

1 - 250g. pkg. cream cheese
1/3 c. butter
1 c. flour
2 Tbsp. butter
1 medium onion, finely chopped
1/2 lb. mushrooms, finely chopped
1/2 tsp. salt
pinch thyme
2 Tbsp. flour
1/4 c. sour cream
1 egg, lightly beaten

Cream together cream cheese and 1/3 c. butter, add 1 c. flour, mixing until smooth, cover and chill. Sauté onion and mushrooms in 2 tbsp. melted butter until tender. Stir in salt, thyme, 2 Tbsp. flour and sour cream. Cook until thickened, cool. Roll out 1/2 of the dough very thin (1/8 inch), and cut out 3-inch rounds with cookie cutter (or glass if you don't have a round cookie cutter). Drop 1 tsp. filling in each circle, brush edges with egg, fold dough over filling and press together with finger of fork to seal edges. Repeat with remaining dough, then brush tops with egg and prick with fork or cut small slits to vent air. Freeze unbaked. Bake on parchment lined baking sheet, 425 for 12-15 minutes, or until golden. Makes 3 1/2 dozen.

Mexican Spirals

This was a new appie this year. But they are super easy to make and freeze great. The spicy flavor is also a nice way to offset all the sweets this time of year :)

 

Mexican Spirals

1 pkg. cream cheese
1 c. finely chopped cooked chicken
1 c. grated Monterey Jack cheese (I used cheddar)
1/3 c. finely chopped red pepper
1/4 c. chopped cilantro or parsley
2 Tbsp. chopped fresh hot jalapeno pepper (I used cayenne, and adjusted it to our spice tastes)
2 tsp. cumin
4 - 10" tortillas

Combine all filling ingredients. Divide mixture between tortillas, spread evenly and roll up tightly. Cover and chill for at least 2 hours. Cut into 1/2 inch slices. (unbaked slices freeze well). Bake at 350 for 12-20 minutes, until you can see the cream cheese bubble slightly on top. Can serve with salsa or just by themselves.
When I took them out of the freezer I defrosted them and I baked them frozen, both ways turned out great :)

Puff Pastry Sausage Rolls



If I'm organized enough, I like to have ready-made appetizers in my freezer this time of year, so when we have company over they are ready to just pop into the oven. Here is a savory pastry that freezes well. 

 

Puff Pastry Sausage Rolls

2 eggs
250g. sweet Italian sausage, casings removed
1/4 c. bread crumbs, toasted
1/4 c. fresh parsley, minced
1/4 c. onion, minced
2 garlic cloves, minced
1/2 - 450g. pkg. frozen all-butter pastry, thawed and chilled
1 Tbsp. Dijon mustard

Line baking sheet with wax paper. In a bowl, beat 1 egg until frothy, blend in next 5 ingredients. Unroll pastry; cut into 3- 10x31/2 inch strips (some frozen pastries will need to be rolled out with a rolling pin). Brush each strip with the mustard; spoon 1/3 of the filling down the centre of each strip. Fold the long sides over, press the edge to seal. Arrange seam side down on lined baking sheet and freeze ~15 min. Cut into 1-inch pieces (~8 per roll). In a bowl whisk second egg with 1 Tbsp water till frothy, brush over rolls and freeze until ready to use.
When ready to use put directly into pre-heated oven (no thawing). Bake at 425 for 30-35 min.

If wanting to use right away, after brushing with egg you can bake at 425 for 20 min.