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
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!