July 7, 2010

Pork & Mushroom Turnovers

I had to go grocery shopping today and not really knowing what I would be making for dinner for the week I started looking through my recipes I have compiled. I came across the recipe I found for Mushroom Turnovers with Spinach Salad from the Everyday with Rachael Ray Magazine. I have actually made this recipe before and thought it was great. But I remember when I made it last time that I knew I wanted to change it up a bit, and that's what I did this time.

Pork and Mushroom Turnovers
(find the original recipe here.)

2-3 T Olive Oil
1 pound crimini mushrooms, quarteredSalt and Pepper1 boneless pork chop
One 8 oz. package of cream cheese, cut into small pieces
One 17.3 oz. package puff pastry, thawed
1 large egg, lightly beaten

Preheat oven to 425.

In a small skillet heat olive oil to medium-high heat. Season up pork chop with salt, pepper, garlic powder, chili powder and a light sprinkle of cumin. Brown the pork chop on both sides until nice and crispy and almost cooked through. Set aside. Once cooled cut into thin strips.

In a medium skillet heat olive oil and saute the mushrooms. Season with salt, pepper and red pepper flake. Cook until softened slightly and remove and place in a bowl. Add the cream cheese and season with salt, pepper and parsley. Mix together until cream cheese softens.

On lightly floured surface, roll out one puff pastry sheet to an 11-inch square and cut in half. Repeat with the other puff pastry sheet. Arrange one quarter of the filling crosswise on one-half of each piece of pastry, leaving a 1/2 inch border. Top each mound of filling with a few strips of the cooked pork.

Brush the border with egg and then fold over the pastry to enclose filling. Cut 2 vents on the top of each turnover and crimp the edges, transfer to a parchment-lined baking sheet. Brush the tops with egg wash. Bake until golden brown and flaky, about 15 minutes. Let rest for 5 minutes.

Hot and golden brown out of the oven

This recipe is super easy and kinda fancy. I really enjoy making this cause I feel like I am making something that you could easily entertain with but it also night for a weeknight meal with the Hubs. I think next time I would use less cream cheese, it just seems like too, too much. I might even just go with half of the cream cheese.

Pork and Mushroom Turnovers with
a Spring Mix Salad

I hope you guys try this one out! It's super delicious and light, yet filling! Enjoy!

Eat, Drink and Be Merry...and make something special for dinner!



  1. Interesting. Did you pick your own spice additions or was that still from Rachael's magazine recipe? I like the way the spice additions were different for the pork chop and the sauteing of the mushrooms. The pictures look great!

  2. Well, the link is there for the original recipe but I just spiced up the pork like I wanted and the mushrooms, she just used salt and pepper and plus the pork was my own addition.