5NEWS Grill: Mushroom Pockets
Mushroom Pockets, just in time for Earth Day!
8 ounces cream cheese, softened
1 cup plus 2 TBSP. margarine, divided
2 cups plus 2 TBSP. all-purpose flour, divided
4 cups sliced mushrooms, chopped
2/3 cup green onions, chopped
1/3 cup sour cream
2 TBSP. all-purpose flour
1/4 tsp. dried thyme
1/4 tsp. salt
1 egg white, beaten
Garnish: sesame seed
Blend cream cheese, one cup margarine and 2 cups flour; chill.
In a skillet, saute’ mushrooms and onions in remaining margarine for 3 minutes. Add sour cream, remaining flour, thyme and salt.
Cook for several more minutes, stirring occasionally.
Divide chilled dough in half; roll out 1/8 inch thick and cut with 2 1/2 inch round cutter. Place a heaping 1/4 teaspoon mushroom mixture in center of each circle.
Fold over; press edges gently with fingers to seal.
Use a spatula to transfer pockets to a lightly greased baking sheet; press edges with a fork.
Brush pockets with egg white; sprinkle with sesame seeds.
Bake at 350 degrees for 20 minutes.
Makes 5 dozen.
MAKE AHEAD TIP
Freeze unbaked pockets on baking sheets, then store in freezer bags. At serving time, bake as directed.