Mushroom Duxelles and Goat Cheese Turnovers
Buttery, flakey, full of flavor, and SO delicious! These Mushroom Duxelles and Goat Cheese Turnovers are a simple to make appetizer that's not only a crowd pleaser, but perfect for any and every occasion.
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
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.
- 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!
Nutrition
Serving: 1turnoverCalories: 346kcalCarbohydrates: 27gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 82mgSodium: 284mgPotassium: 287mgFiber: 3gSugar: 2gVitamin A: 767IUVitamin C: 1mgCalcium: 21mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.