Turkey Mushroom Turnovers
|Thinly sliced mushrooms||1⁄2 Pound|
|Sour cream||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Rubbed sage||1⁄2 Teaspoon|
|Ground turkey||1 Pound|
|Frozen patty shells||10 Ounce, one package|
In a large frying pan, melt the butter over medium-high heat; add mushrooms and saute, stirring occasionally, until liquid has evaporated.
In a small dish, stir together the sour cream, flour, salt, and sage; stir into mushrooms in pan and cook, stirring, until blended and bubbly.
Turn mixture out into a bowl.stirring to break up meat, until pinkness is gone (about 4 minutes).
Stir meat and juices into mushroom mixture until blended.
Set aside to cool to room temperature.
On a lightly floured board, roll each thawed patty shell into a circle about 7 inches in diameter.
Divide turkey mixture into 6 equal portions.
On half of each circle, place 1 portion turkey mixture.
Moisten edges, fold rounds of dough in half, and seal edges together by pressing with tines of a fork.
Place on ungreased, rimmed baking sheets.
Bake in a 400Â° oven until pastry is well browned (about 35 minutes).