Servings: Makes 8 turnovers
2 tablespoons butter
1 shallot, minced (about 2 tablespoons)
1 pound button or Cremini mushrooms, thinly sliced
1/3 cup dry sherry or white wine
2 tablespoons chopped fresh thyme
Salt and pepper
6 ounces Gruyere cheese, grated
1 recipe Quick Puff Pastry
1 egg, beaten
1. In a large skillet, melt the butter over medium-high heat. Add the shallot and cook, stirring frequently, until aromatic, 1 minute.
2. Stir in the mushrooms and continue to cook, stirring frequently, until the mushrooms give off their moisture and begin to color, 3 to 5 minutes. Continue cooking, stirring occasionally, until almost all of the moisture evaporates and the mushrooms color to a rich brown, 8 to 10 minutes.
3. Remove the pan from the heat and add the wine. Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, 2 to 3 minutes. Remove from heat, stir in the thyme and season with one-fourth teaspoon salt and several grinds of pepper, or to taste.
4. Set the mushroom mixture aside until cool, then stir in the grated cheese.
5. Roll the puff pastry into a rectangle measuring 20 by 10 inches; the dough will be just over one-eighth-inch thick. Using a ruler, divide the dough into 8 (5-inch) squares. Then place the squares on 2 parchment-lined baking sheets. Refrigerate for 15 to 20 minutes.
6. Meanwhile, divide the filling into 8 portions: Gently press some of the filling into a one-third-cup measure. Unmold the filling and, using your hands, press the filling into an oval ball (like a small football). Repeat with the remaining filling; you should use all of the filling. Set aside.
7. Brush the beaten egg along 2 of the 4 edges of each square. To assemble the turnover, place one mound of filling in the center of each square. Working quickly, pick up a square and fold it in half diagonally and press gently, sealing the edges together. Continue forming the remaining turnovers, then check each turnover again to make sure the seal holds. Brush the remaining beaten egg over each of the turnovers, and prick the top of each with a knife to form vent holes.
8. Refrigerate the turnovers on the baking sheets for 15 to 20 minutes before baking. Meanwhile, heat the oven to 425 degrees. Bake the turnovers, 1 sheet at a time on the center rack, until puffed and golden brown, about 30 minutes, rotating the sheet halfway through. Serve the turnovers warm or at room temperature.
Quick Puff Pastry:
1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice
1. Cover and freeze the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill until ready to use.
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