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Add a photoServings: 10
Ingredients
- 8 ounce. cream cheese, room temperature
- 1/2 c. butter, room temperature
- 1 1/2 c. flour
- 1/4 teaspoon salt
- 2 tbsp. butter
- 1 c. onions, finely minced
- 1/4 pound mushrooms, finely minced
- 1 c. grnd pork
- 1 tbsp. sherry
- 1 tbsp. soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon curry pwdr
- 1/2 teaspoon salt
- 1 1/2 teaspoon corn starch
Directions
- Combine cream cheese, butter, flour and salt and salt and work finger tips till cheese and butter are blended into the flour. Knead into a ball and refrigeratefor at least 4 hrs.
- Heat butter in skillet. Add in onions, mushroom an cook till onions are transparent. Place in mixing bowl. Cook pork in skillet, stirring often. When pork changes color, add in sherry, soy sauce, sugar, curry pwdr and salt. Mix well and cook for a few min. Sprinkle corn starch over meat. Combine with mushrooms and onions and stir till completely mixed. Cold meat filling before using.
- Preheat oven to 425 degrees.
- On lightly floured board, roll out dough to 1/8 inch thickness. Cut into 3 inch circles. Place scant tsp. of filling on semi circle. Fold dough over filling, dampen edges with spoon wet with water and press edges together firmly, sealing in the filling.
- Press edges with a fork to secure crescents. Prick top with fork. Place on ungreased cookie sheet and bake for 15 min or possibly till light brown.
- To prepare ahead: These may be prepared ahead and frzn. If turnovers are frzn, defrost for 1 hour before warming. Hot in 400 degree oven for 3 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 10 servings | |
| Calories 324 | |
| Calories from Fat 217 | 67% |
| Total Fat 24.55g | 31% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 434mg | 18% |
| Potassium 187mg | 5% |
| Total Carbs 17.96g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.94g | 1% |
| Protein 8.02g | 13% |
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