I attended a friend’s wedding about a week ago and (since I’d never miss an opportunity to host while people were in town) I decided to throw a pre-wedding breakfast for all of my college friends. We had all of the classics: cinnamon rolls, croissants, fresh fruit, and plenty of champagne. But the *surprising* crowd favorite? These mushroom & goat cheese turnovers.
These were inspired by a similar pastry that I had at a neighborhood coffee shop in DC. Flaky, buttery pastry is filled with a savory (and slightly spicy) mushroom and goat cheese mixture. The moment I took my first bite, I knew I’d have to recreate it at home. They’re incredibly easy to make but they’ll still seem very impressive to your guests.
They only require four main ingredients: puff pastry, mushrooms, goat cheese, and garlic! I used store-bought puff pastry for these but, if you’re looking for a challenge, you can try to make your own. The filling could probably be repurposed for a lot of different things. Use phyllo dough instead to make a spanakopita variation, or just spread it on toast!
I purposefully made these palm-sized so they’re a little more appropriate as a breakfast pastry or appetizer. However, if you want something more substantial, go ahead and make them bigger. This recipe makes enough filling to make about 12 small turnovers, which uses 1 sheet of puff pastry. Double the recipe as needed.
These delicious turnovers might be my new favorite thing to bring to a party! They’re easy to make, easy to eat, and your guests will absolutely love them. Store any leftovers in an airtight container and keep in the fridge for up to 1 week.
Mushroom & Goat Cheese Turnovers
- 1 sheet puff pastry
- 1/2 lb cremini mushrooms, diced
- 4 cloves garlic
- 2-3 tsp olive oil
- 5 oz goat cheese
- 1 tsp salt, to taste
- 1 tsp ground pepper, to taste
- 1/2 tsp onion powder, to taste
- 1 tbsp red pepper flakes, to taste
- 1 egg
Make the filling:
- In a medium sauce pan, add your mushrooms, garlic, and olive oil. Cook over medium heat until mushrooms are soft and dark. Add salt, pepper, and onion powder and mix well. Taste and adjust seasoning if needed.
- Drain all excess liquid from the mushrooms. If you leave too much liquid in, your pastry may get soggy.
- Place mushroom mixture into a small to medium mixing bowl. Add the goat cheese.
- The heat from the mushrooms will help to melt the goat cheese. Mix until completely combined and there are no clumps of goat cheese. Add red pepper flakes and mix. Adjust the amount of red pepper flakes based on your spice level (if you can handle it, a little spiciness adds so much).
- Cover bowl with plastic wrap and place in the fridge for up to 1 hour. It'll be easier to work with when cold.
Assemble your turnovers:
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper or a silpat. Make sure you thaw your puff pastry sheet based upon the instructions on the box.
- On a lightly floured surface, roll your puff pastry sheet out, until you achieve about 1/8" thickness. Cut into 12 even rectangles.
- Make an egg wash by mixing 1 egg with about 1 tsp of water.
- Place about 1 tbsp of filling toward one side of the rectangle, leaving a small border. Brush the border with egg wash and fold the pastry in half, over the filling, to seal the turnover. Use a fork to press ridges into the edges. Place on your prepared baking sheet.
- Repeat the same for the next 11 turnovers. Brush all tops with remaining egg wash, to achieve a golden brown color. Using a knife, cut two vents at the top of each turnover.
- Place in the oven and bake for 20-25 minutes, or until golden brown.
- Remove from oven and allow to cool for a couple of minutes. Serve warm and enjoy!