These handy turnovers are perfect for lunch or coupled with a tossed salad, they make a wonderful, casual supper.
PUB-STYLE GROUNDS & MUSHROOM TURNOVERS
Makes 4 turnovers
Prep Time: 25 min
Bake Time: 25 min
Ingredients-
2 tsp. vegetable oil
1 Tbsp. butter
1/2 small onion, cut into 1/4-onch slices (about 1/2 cup)
1 clove garlic, finely chopped
1/2 tsp. fresh, chopped rosemary
1/2 tsp. fresh, chopped thyme
1/2 cup dark ale or dark beer
2 tsp. Worcestershire sauce (or vegetarian alternative)
1/2 cup diced russet potato (from 1 small potato)
1 cup Quorn Grounds
1/2 cup frozen peas & carrots
1/2 cup bleu cheese crumbles*
salt & pepper to taste
1 pkg. (14 oz.) refrigerated pie dough (for a 2 crust pie)
1 egg, lightly beaten with 1 Tbsp. water to make an "egg wash"
Directions -
Preheat oven to 350.
1) Heat oil and butter in a large heavy skillet over Med-High heat. Stir in onion and garlic. Cook, while stirring, 3 minutes or until softened. Add mushrooms and continue to cook, stirring occasionally, 4 minutes or until mushrooms are nicely browned and dry. Stir in rosemary and thyme.
2) Stir ale and Worcestershire sauce into mushroom mixture. Add potato, Quorn Grounds and peas & carrots. Bring to a simmer and continue to cook, stirring occasionally, 5-7 minutes longer or until liquid has evaporated and potatoes are just tender (do not overcook). Stir in bleu cheese. Season with salt & pepper. Cool to room temperature.
3) Unroll each piece of pie dough onto a cutting board. Slice each in half to make 4 moon-shaped pieces. To assemble each turnover, mound about 1/2 cup filling, slightly off center, onto each piece of pie dough. Brush a 1/2-inch border on dough with egg wash and fold dough over to encase the filling mixture. Press and crimp the edges to seal. Trim off any excess dough, as needed. Cut 3 small steam vents in top crust with a sharp knife then brush entire surface of each turnover with egg wash. Arrange turnovers on greased rimmed cookie sheet and bake 25 minutes or until golden brown.
TIP:
* Filling may be made 1 day ahead and kept covered, in the refrigerator. Be sure to allow filling mixture to come to room temperature before assembling turnovers.
* Shredded sharp cheddar cheese may be substituted for blue cheese.