About this recipe: Tasty appetizers for the holidays made with a cream cheese pastry and savoury mushroom filling.
I made these with some variations. I made them bite-size and they were devoured. Still have a ton of dough left and some filling so will make the rest tomorrow. My variations were as follows: Substituted shallots for the onions. Added garlic (2 cloves) Add one finely chopped birds eye chili pepper Did an egg wash on top before baking (as another reviewer suggested) The turnovers were flaky and the flavors complimented each other well. I will definitely make these again. - 09 Mar 2009 (Review from Allrecipes US | Canada)
These were easy enough to make, but I froze the turnovers before baking. They turned out messy, leaky and sloppy. The filling had way too much liquid after freezing as the turnovers thawed in the oven. In addition, the dough seemed very thick. If trying it again, I'd roll out to 1/8 inch thickness rather than 1/4 inch. And if baking from frozen, I'd try upping the oven temp to 375 so maybe it would mitigate some of the extra liquid. - 13 Apr 2005 (Review from Allrecipes US | Canada)
These make wonderful appetizers! Though they're a little putzy to make, they're worth it. I brush the edges with some beaten egg for a better seal and also brush some on the tops. I bake them in a slightly hotter oven (400 degrees), too. Delicious! - 21 Oct 2004 (Review from Allrecipes US | Canada)