Mushroom Turnovers

This is a savoury take on classic sweet turnovers that everyone loves. Cremini mushrooms are mixed with onions, thyme, and cream cheese and are stuffed in a soft homemade pastry. There are great to make ahead and freeze so that you have them ready to go whenever you are!

Servings: 30 turnovers

Difficulty: Medium

Prep Time:  30 minutes   |   Cook Time: 45 minutes   |   Total Time: 1 hour 15 minutes


  • 2 1/2 cups flour
  • 1 cup salted butter, softened
  • 2 cups ricotta cheese

For the filling:

  • 1 tablespoon olive oil
  • 3 pounds cremini mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 2 teaspoons dried thyme
  • 3 tablespoons flour
  • 1 cup sour cream
  • 2 teaspoons salt
  • 1 teaspoon pepper

Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon water


Begin by making the dough. Sift the flour into a large mixing bowl. Add the softened butter and ricotta cheese. Use a wooden spoon to combine the ingredients. You can knead the dough with your hands to bring it all together as well.

Once combined, divide the dough in half and shape into two discs. Wrap each disc in plastic wrap and place in the fridge while you make the filling.

Preheat a large frying pan over medium-high heat. Add 1 tablespoon of olive oil to the pan along with the chopped mushrooms, onions, salt and pepper. Let the mushrooms and onions cook and release all their water- about 15 minutes. Once the mushroom water has mostly evaporated and there is about 1/4 cup of water left in the pan, add the thyme and cook for another 2 minutes.

Remove the pan from the heat and add the flour. Mix it in so that there are no lumps. At this point, there should be no water left in the pan. If there is, add a touch more flour. Finally add the sour cream and mix to combine. Set the filling aside to cool while you roll out the dough.

Flour your work surface lightly with flour. Unwrap one disc and roll out the dough using a rolling pin until it is about 3-4 mm in thickness. Make sure to flip the dough and add extra flour to the work surface so that it does not stick.

Use a 4 1/2 to 5 inch cookie cutter (or small bowl) to cut out circles. Add one heaping tablespoon of filling into the centre of each circle. Fold the dough over itself and press to seal the edges together. If the dough is not sticky enough, use a bit of water to moisten and seal the edges. To add a bit of decoration, crimp the edges of the dough with a fork.

When assembled, place the turnover on a parchment lined baking sheet. Repeat for the remaining dough, spacing the turnovers at least 5 cm apart on the baking sheet. At this point, you can freeze the turnovers like this and cook from frozen when you need them.

To cook, heat the oven to 350 degrees F. Brush the tops of the turnovers with the egg wash. Bake the turnovers for 22-25 minutes or until the bottoms are golden brown. Let the turnovers cool for at least 5 minutes before serving- that filling is hot!