Mushroom Turnovers

In a sauté pan over medium-high heat, melt the butter with the olive oil. Add the shallot and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms, thyme and rosemary, and season with salt and pepper. Cook, stirring, until the mushrooms are tender, 6 to 7 minutes. Add the cream and simmer for about 15 seconds, then remove from the heat. Fold in the cheese. Let the filling cool to room temperature.

Preheat an oven to 400°F. Line a baking sheet with parchment.

Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured work surface, roll out 1 dough disk into a large rectangle about 1/8 inch thick. Using the bottom side of a filled pastry press, cut the dough into large rectangular sheets. Repeat with the remaining dough disk, rerolling the scraps as needed to yield 6 rectangles.

Drape a pastry rectangle on top of one side of the pastry press and use your fingers to gently press the dough into the individual wells. Lightly brush the raised edges around the wells with some of the egg wash. Fill each well with a scant 1 Tbs. of the mushroom filling (do not overfill), then drape another pastry rectangle on top and gently press with your fingers so the top pastry adheres to the bottom one. Place the other side of the pastry press on top of the filled pastries, carefully align the side edges and press firmly to cut and crimp into individual pastries. If the press does not cut completely through the pastry, cut with a pastry cutter or knife to separate the pieces. Transfer to the prepared baking sheet. Gently pinch together any edges that are not fully crimped. Repeat with the remaining pastry rectangles and filling.

Lightly brush the tops and edges of the pastries with egg wash. Bake until golden brown, about 15 minutes. Let cool slightly before serving. Makes 24 turnovers.

Williams-Sonoma Kitchen.