Ingredients

The following ingredients have 18 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion (thinly sliced)
  • 16 ounces button mushrooms sliced
  • 1 tablespoon fresh thyme (chopped)
  • good pinch of salt and pepper
  • 1/2 cup white wine
  • 8 ounces havarti cheese (shredded)
  • 2 sheets thawed frozen puff pastry
  • 1 egg (beaten)
  • black and white sesame seeds (for sprinkling)

Instruction

  • In a large skillet, add the olive oil and butter, cook over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring every so often, until the onions begin to soften and caramelize, about about 15 minutes.
  • Add the sliced mushrooms and thyme, continue cooking until the mushrooms are soft, about five minutes. Stir in the wine and cook until evaported. Remove from the heat.
  • Preheat oven to 350 degrees F.
  • Roll out the puff pastry sheets and cut each sheet into 9 squares (18 squares total). Place squares on a piece of wax paper or parchment paper (this will prevent sticking).
  • Divide the mushroom mixture among the 18 squares, top with havarti cheese. Don't overfill or else it will be very difficult to seal edges.
  • Brush egg wash around the perimeter of each pastry square and carefully fold dough over filling to create triangles, pinching edges closed to create a good seal.
  • Generously brush the top of each turnover with egg wash, sprinkle with sesame seeds. Place on a parchment paper lined baking sheet.
  • Bake for 15 to 20 minutes or until lightly golden. Serve immediately with a sprinkle of chopped fresh thyme and flaky sea salt.