Mushroom Duxelles and Goat Cheese Turnovers

overhead shot of turnovers on white square with bowl of mushrooms and one turnover broken open

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.

Course: Appetizers

Cuisine: American

Prep Time: 1 5

Cook Time: 25

Refrigeration Time: 1 20

Servings:

Calories: 346kcal

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.

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.
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!

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