4tbspMiyoko’s European style cultured vegan butter
1 ½lbsSliced mixed mushroomscrimini, shiitake, oyster, king trumpet, etc
1tbsptarragon (or ½ teaspoon dry tarragon)
Salt and pepper to taste
1packagerefrigerated pie crust
¼cupwaterfor sealing edges of crust
Prepare mushrooms according to Miyoko’s recipe. Set aside to cool for at least 30 minutes.
Preheat oven to 375 F.
Create 3-4 inch diameter dough discs from each roll of pie crust using glass or round cookie cutter. Should create 20 discs total.
Add a heaping tablespoon of mushrooms to half of the discs. Use fingertips to moisten the edges with water and press firmly to seal. Follow by pressing the edges of the crust with a fork around each pastry. Poke the top of each turnover with a fork to release steam during the baking process.
Evenly distribute the pastries on a baking sheet and cook for 15-20 minutes, until the edges are brown.
Allow to cool for around 5 minutes before serving.