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Mushroom Turnovers

12 Tablespoons butter
1/4 cup thinly sliced shallots
2 cups thinly sliced fresh Chantrelles
1 Tablespoon flour
1/4 Teaspoon curry powder
1/2 cup whipping cream
salt and pepper to taste
10 sheets frozen filo pastry, thawed

Melt 2 tablespoons butter in large skillet over medium heat. Add
shallots and mushrooms, cook until soft. Reduce heat and add 2
more tablespoons butter. Stir in flour and curry powder. Cook,
stirring constantly, for 1-2 minutes. Remove from heat and stir
in cream. Return to heat and stir until mixture is thickened; do
not boil. Season with salt and pepper.

Preheat oven to 375F (190C)
Grease a large baking sheet.

Work with 1 filo sheet at a time, doing the following:

Lightly brush the filo sheet with melted butter. Use a sharp knife
to cut filo in half lengthwise. Fold each half lengthwise (long
strip) and brush with butter again. Put a scant tablespoon of
mushroom filling on 1 end of folded sheet. Fold bottom of filo
over the filling to form a triangle shape. Continue folding over
and over like a flag.

Place each pastry on greased baking sheet; cover with a cloth until
all pastries are made.

When all turnovers are made, brush tops with melted butter.
Bake 20-25 minutes or until puffed up and golden.
Makes 20 turnovers.

If you want to freeze these, cool them completely first.


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