Spinach And Mushroom Turnovers

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Spinach And Mushroom Turnovers

Making turnovers are some of my favorite things to make when entertaining guests. They are super easy, delicious, and done at the same time. I feel many people disregard the importance of having everyone’s food be done at the same time. That’s why I like serving things like Vol-Au-Vents, Tarts, and Roasted Chicken Thighs when cooking for groups larger than 4-5 people. Having the oven finish everything at the same time is so convenient. These spinach and mushroom turnovers are so easy to make, and everyone get’s a perfect amount for their meal.

minced white button mushrooms

I use store-bought puff pastry for turnovers as I hate making it myself. I think it usually does the trick just fine. The filling of course is mainly spinach and mushrooms, along with onion and blue cheese. If you don’t like blue cheese you can leave it out, or sub in something like feta for a Greek twist.

sauteing the mushrooms in butter

The first thing I do for these spinach and mushroom turnovers is saute the minced mushrooms with a good amount of butter. I use about three tablespoons in this recipe for 4 turnovers. Once the butter is melted and the mushrooms darken, I add in all the spinach a handful at a time and let it wilt a bit. It only takes a minute, and you don’t want to overcook the spinach.

wilting the spinach

Once all the spinach is wilted I tip the pan’s contents into a bowl and set aside. Then I work on sauteing some chopped onion. You can do the onion before you put the mushrooms in to have everything in the same pan, I just did it separate to control the time and temperature better. When the onion is done tip that into the bowl as well.

filling

Lastly I crumble about 125 grams of blue cheese. As I mentioned earlier, it is totally optional since many people don’t like blue cheese. I do, so I thought it would give the filling a nice tang. Another thing I like to put in these spinach and mushroom turnovers is some grated cured egg yolk.

adding blue cheese to the spinach and mushroom turnovers filling

Once all the filling is combined you can roll out your defrosted puff pastry. In fact, depending on how long it takes your puff pastry to defrost (size) that should be the first thing you do before you even start cooking. I roll out 500 grams of puff pastry so it is 10-12 inches in width and 24-26 inches in length. Then I cut it evenly into 4 pieces. On one side I scoop a quarter of the filling and then fold (or turnover) the other side of puff pastry.

filling the spinach and mushroom turnovers
It looks a bit more centered than on one side, but try to keep the filling mostly on one side.

I seal the edges with the tines of a fork and then use a very sharp knife to slice three diagonal air vents into the top of the pastry. I brush the top of each turnover with an egg wash and sprinkle some flaky sea salt and freshly cracked black pepper over the pastry.

cutting air slits in the turnovers and brushing on an egg wash

Then they go into an oven preheated to 200 Celsius for 20-25 minutes. I know that’s a wide range for baking, just check and pull them out when they are golden brown and puffed.

Spinach And Mushroom Turnovers fresh from the oven
spinach and mushroom turnovers

Spinach And Mushroom Turnovers

A delicious and easy turnover recipe perfect for parties and entertaining.
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Course: Main Course, Main Dish, Snack
Cuisine: European
Keyword: hand Pie, puff pastry dinners, Spinach and mushroom turnovers
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories:
Cost: $5

Equipment

  • Baking Tray
  • Pan
  • Bowl

Ingredients

  • 500 grams Puff Pastry defrosted
  • 3 tbsp Butter
  • 200 grams Mushrooms minced. I used white button.
  • 150 grams Spinach
  • 125 grams Blue Cheese crumbled, optional.
  • 1 medium Onion chopped
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper freshly cracked, plus more for baking
  • 1 pinch Salt to taste
  • 1 pinch Flaky Sea Salt
  • 1 Egg beaten

Instructions

  • In a pan on medium heat add the mushrooms and the butter. Let saute until the mushrooms are basically cooked, about 5 minutes. Then add the spinach a handful at a time and let it wilt. You can add a few tbsp of water (or more butter!) if you want to help it along. Remove to a bowl and set aside.
  • Add the onion to the same pan and let saute until translucent. Tip that into the bowl as well.
  • Mix into the bowl the blue cheese crumbles along with the salt, pepper, and garlic powder.
  • Preheat your oven to 200 Celsius.
  • Roll out your puff pastry sheet so it is about 10"-12" x 24"-26". It doesn't need to be super exact. Then cut it into four equal sized rectangles.
  • Spoon a quarter of the filling onto one side of each of the puff pastry sheets. Then turnover the other side. Seal them shut with the tines of a fork. Place the turnovers on a parchment paper lined baking sheet.
  • Use a sharp knife and cut three diagonal air vents to let steam escape as they bake. Give them an egg wash and then sprinkle the flaky sea salt and more freshly cracked black pepper over the turnovers. Place in the oven.
  • Bake for 20-25 minutes, or until the pastry is golden brown and completely puffed. Remove from the oven and let sit for 5 minutes, then serve.

Notes

These spinach and mushroom turnovers do hold overnight, but the puff pastry will get soggy a bit. They are best fresh from the oven, but are still edible up to three days later.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Spinach And Mushroom Turnovers

You can shrink the size of the puff pastry pieces into small circles, squares, or rectangles and then serve these as an hors d’ouevre or appetizer. They make a great passed plate if you have waiters bringing canapes to guests.