Mushroom Duxelles and Goat Cheese Turnovers
This post may contain affiliate links, please visit our privacy policy for details.
Flakey, buttery, and oh so DELICIOUS Mushroom Duxelles and Goat Cheese Turnovers…aka the perfect appetizer for anytime of year! Easy to make and buttery rough puff pastry, filled with sautéed mushrooms, shallots, and plenty of fresh herbs. Then, dolloped with goat cheese to cut through some of the richness and give every bite a wonderfully and subtle creamy, tangy flavor. If you’re in need of a crowd pleasing appetizer that’s full of flavor and just as easy to eat as they are to make, you’ve definitely found it! Every bite is truly melt in your mouth delicious and sure to be everyone’s new favorite.
About The Recipe
I have to say, my mom and I have been having so much fun with rough puff pastry, as well as savory bakes! It’s not something we do often on the blog, but we’ve been testing a lot of recipes as of late. It’s been so much fun and while nothing is really quite ready yet, there are quite a few ideas coming up that I’m really excited for!
Though, if I’m being honest, these turnovers might just be my favorite thing we’ve come up with so far!
Appetizers are really not our specialty, but it’s something we’ve been wanting to get more into. We always have family around, especially come holiday’s, and need something delicious and easy that everyone will love.
To be honest, my mom and I typically whip up a Charcuterie Board and bake a loaf (or two!) of Sourdough Bread, but we really wanted to test ourselves when it came to small bites with big flavor.
Annnnd, while these turnovers might not be a “small bite” they’re still light enough to be a wonderful appetizer for get togethers, game day, holiday’s…whenever!
Though, I will admit, I could eat the whole pan of these for lunch or dinner. The duxelle is honestly one of my FAVORITE things! It’s a recipe from my childhood that my mom used to wrap in a chicken breast. It tastes just as good as I remember it.
It’s earthy, herby, buttery, flavorful, and light. It’s the perfect compliment to the rich and buttery rough puff pastry. Though, the addition of goat cheese really make these turnovers POP! There’s not too much to takeover the natural flavors in this turnover, but there is just enough to compliment every bite.
Rough Puff vs Puff Pastry?
Rough puff pastry is the easier version puff pastry (also known as full puff). Instead of folding in sheets of butter, you can fold in grated butter, which makes the process easier, faster, and it achieves the same results! This recipe, we actually mix in chunks of butter with a stand mixer. We found this process to be even EASIER and more efficient!
Reasons You Will Love These Mushroom Duxelles and Goat Cheese Turnovers
- Easier to make than you might think.
- Full of flavor!
- A crowd pleasing appetizer.
- Buttery, rich, and SO delicious.
- Perfect for any and every occasion!
Equipment Needed
- Stand Mixer
- Pastry Beater Attachment
- Rolling Pin
- 10 Inch Skillet
- Wooden Spoon
- Sharp Knife or Pizza Cutter
- Pastry Brush
- Sheet Pans
- Fork
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
For The Rough Puff Pastry:
- Bread Flour
- Salt
- Diastatic Malt Powder
- Unsalted Butter
- Lemon Juice
- Cold Water
For The Filling:
- Chopped Mushrooms
- Minced Shallots
- Chopped Fresh Thyme
- Chopped Fresh Flat Leaf Parsley
- Unsalted Butter
- Salt and pepper
For The Egg Wash:
- Large Egg
- Water
How To Make Mushroom Duxelles and Goat Cheese Turnovers
Step 1: Make the pastry dough
Combine flour, salt, and diastatic malt powder in the bowl of a stand mixer fitted with the paddle attachment. Add the butter. Mix on low speed until flour is completely coated with butter, leaving some small chunks of butter.
Stir in lemon juice and water just until flour mixture is moistened.
Step 2: Fold and refrigerate
Turn the dough out onto a floured surface and form into a rectangle. Wrap in plastic wrap and refrigerate for 20 minutes.
On a lightly floured surface, roll dough out into an 8 inch by 12 inch rectangle.
Fold the top third down and the bottom third up. Rotate dough 90°. Repeat once more.
Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes. Repeat two more times.
Step 3: Make the filling
Melt butter in a 10 inch skillet over medium heat. Add mushrooms, shallots, thyme, and parsley. Sauté until cooked through, about 3-4 minutes. Season with salt and pepper. Set aside.
Step 4: Make egg wash
Whisk together the egg and water. Set aside.
Step 5: Assemble
Roll dough into a 14 inch square. Trim edges to straighten. Cut into nine 4 ½ inch squares.
Spoon 1 ½ Tablespoons duxelles onto one corner of pastry square, leaving a ½ inch border. Top with ¼ teaspoon crumbled goat cheese.
Brush egg wash around all 4 edges of pastry. Fold opposite corner over the filling. Seal.
Place turnovers on prepared pans and brush with egg wash. Refrigerate for 20 minutes, or freeze for 15 minutes.
Step 6: Bake
Bake for 20 minutes, or until pastry is golden.
Rough Puff Pastry/Turnovers Troubleshooting
The dough is super sticky! When this happens, it’s generally due to too much water being added. The pastry can still be used, but it won’t work as well.
Why is my puff pastry dough-y after baking? Every oven bakes differently. Doughy/gluey pastry is underdone pastry. It can also mean that the pastry wasn’t cold enough when it was placed in the oven. These turnovers need to be very cold to bake properly.
My filling burst out while baking! This is likely caused by not sealing properly. Use the egg wash to help seal down the edges, then gently press the edges with the tines of a fork!
What To Serve with Mushroom Turnovers?
Since these are an appetizer, there is a a plethora of things to serve alongside them! Salads, Charcuterie Boards, Soft Pretzels, Popovers, and so much more.
How To Store
Once the turnovers have cooled, you can store them in airtight container or zip top bag and keep in the fridge for about 1-2 days. You can also freeze them for up to 2 months! To reheat, simply allow to come to room temperature or pop in the microwave for 30 seconds – 1 minute.
Substitutions
- Store-bought puff pastry can be used, but we can’t guarantee baking times.
- Any type of mushroom can be used in the filling. Even a blend of mushrooms!
- If you don’t have shallots, you can use finely chopped yellow onion.
Looking for more recipes like this? Here are a few you may like: Pull-Apart Pepperoni Pizza Bread, Sourdough Pretzels, Brown Butter Popovers, Mushroom and Spinach Flatbread
Expert Tips
- When mixing the butter into the dry ingredients for the rough puff, be sure to leave some small-ish chunks of butter!
- Do not add too much water to the dough!
- Be careful to not over-mix.
- Use the photos in the post above to help see the proper way to fold the pastry!
- Don’t skip refrigerating. This is SUPER important.
- Do not over-cook the duxelles.
- When shaping the turnovers, form the duxelles/filling into a small triangle to help prevent spillage.
- Also, be careful to not over fill the turnovers.
- Be sure to brush the edges and the outside of the turnovers with the egg wash!
- Every oven bakes differently. Keep an eye on the turnovers!
When you make these Mushroom Duxelles and Goat Cheese Turnovers, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Mushroom Duxelles and Goat Cheese Turnovers
Ingredients
Rough Puff
- 2 cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon diastatic malt powder, optional
- 1 cup unsalted butter, sliced and cold
- ½ teaspoon lemon juice
- ½ cup cold water
Duxelles
- 3 cups chopped mushrooms
- 3 Tablespoons minced shallots
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh flat leaf parsley
- 2 Tablespoons unsalted butter
- salt and pepper, to taste
- 3 teaspoons goat cheese
Egg Wash
- 1 large egg
- 1 Tablespoon water
Instructions
Rough Puff
- In the bowl of a stand mixer, combine flour, salt, and malt powder.
- Add butter.
- Mix with the paddle attachment until butter is combined with flour mixture but small chunks of butter remain.
- Stir in lemon juice and water just until flour mixture is moistened.
- Turn out onto a floured surface.
- Form into a rectangle.
- Wrap in plastic wrap.
- Refrigerate for 20 minutes.
- On a lightly floured surface, roll dough out into an 8 inch x 12 inch rectangle.
- With one of the short sides toward you, fold bottom third of dough up.
- Fold top third of dough down. It will cover the piece you just folded up.
- Turn dough 90°.
- Repeat rolling and folding.
- Rewrap in plastic wrap.
- Refrigerate for 20 minutes.
- Remove from refrigerator.
- Repeat the rolling and folding steps exactly as before.
- Rewrap in plastic wrap.
- Return to refrigerator for 20 minutes.
- Repeat rolling, turning, and refrigeration one more time.
Duxelles
- Melt butter in a 10 inch skillet over medium heat.
- Add mushrooms, shallots, thyme, and parsley.
- Sauté until cooked through, about 3-4 minutes.
- Season with salt and pepper.
Assembly
- Heat oven to 400°F.
- Line 2 sheet pans with parchment paper. Set aside.
- Whisk together egg and water.
- Roll dough into a 14 inch square.
- Trim edges to straighten.
- Cut into nine 4½ inch squares.
- Spoon 1½ Tablespoons duxelles onto one corner of pastry square, leaving a ½ inch border.
- Top with ¼ teaspoon crumbled goat cheese.
- Brush egg wash around all 4 edges of pastry.
- Fold opposite corner over the filling.
- Seal.
- Place on prepared pans.
- Brush with egg wash.
- Refrigerate for 20 minutes, or freeze for 15 minutes.
- Place straight from fridge or freezer into oven.
- Bake for 20 minutes, or until pastry is golden.
Notes + Tips!
- Store-bought puff pastry can be used, but we can’t guarantee baking times.
- Any type of mushroom can be used in the filling. Even a blend of mushrooms!
- If you don’t have shallots, you can use finely chopped yellow onion.
- When mixing the butter into the dry ingredients for the rough puff, be sure to leave some small-ish chunks of butter!
- Do not add too much water to the dough!
- Be careful to not over-mix.
- Use the photos in the post above to help see the proper way to fold the pastry!
- Don’t skip refrigerating. This is SUPER important.
- Do not over cook the duxelles.
- When shaping the turnovers, form the duxelles/filling into a small triangle to help prevent spillage.
- Be careful to not over fill the turnovers.
- Be sure to brush the edges and the outside of the turnovers with the egg wash!
- Every oven bakes differently. Keep an eye on the turnovers!
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
– Still Hungry? –
Here are a few recipes may like!
You state to use all purpose flour in the directions but in the post you state to use bread flour. Which one is the correct flour to use?
Hi Jeanne! It’s all-purpose flour! I miss-typed when writing the post. Thanks for letting us know! 😊 x, Caylie