So simple pork and mushroom turnovers

We made a 3-pound pork loin recently.  We decided to use some of the leftovers in little puff pastry turnovers.  The result tasted like a savory stroganoff in a pocket.  It was delicious.  If you’re not a fan of pork, feel free to substitute cooked chicken.  If you’re not a fan of mushrooms, feel free to leave them out.  Come to think of it, you could leave the meat out entirely, and use a blend of cubed zucchini and yellow squash, and some sliced mushrooms.  However you decide to prepare this versatile recipe, it looks impressive, and is so easy (thanks to the pre-packaged puff pastry sheets).

Pork and mushroom turnovers

2 tablespoons butter

3 cloves garlic, minced

4 mushrooms, sliced

1/4 cup dry white wine

1 pinch Herbs de Provence

Splash of Worcestershire sauce

8-ounce package cream cheese

2 tablespoons cream

1 3/4 cups cooked cubed pork loin (or chicken)

2 green onions, chopped

2-3 tablespoons seasoned bread crumbs (if needed)

1 17.3 ounce package puff pastry sheets, thawed (2 sheets)

Preheat oven to 350-degrees fahrenheit.

Heat the butter in a large cast iron pan.  Saute the garlic and mushrooms in the butter, until the mushrooms are soft.  Add the wine, Herbs de Provence, and the Worcestershire sauce.  Pinch off small pieces of the cream cheese, and stir the cheese into the mixture, stirring until it is completely blended in.  Stir in the cream and pork loin cubes.  Cook on low heat until the liquid is mostly reduced, about 5 minutes.  Stir in the chopped green onion.  You may add bread crumbs to absorb any excess liquid, if necessary.  Remove from heat.

Cut the 2 puff pastry sheets into 4 squares each.  Divide the pork mixture among the pastry squares.  Fold each square over to make a triangle.  Pinch together the edges.  Place the turnovers onto a greased rimmed baking sheet.   Bake for 25-30 minutes until golden brown.

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