Mini Mushroom-Feta Turnovers

Ingredients:

• Filling:
• 1/2 tsp olive oil
• 1 tbsp minced shallot
• 3/4 c mushrooms -- finely chopped
• 1/3 c seeded tomato -- finely chopped
• 3/4 tsp fresh thyme or 1/4 tsp dried -- crumbled
• 1/8 tsp each salt and pepper
• 1/3 c feta cheese -- finely crumbled
• 1 sheet frozen puff pastry -- thawed
• 1 egg -- beaten with fork

Preparation:

• Heat oven to 400.
• Have a large cookie sheet ready.
• Filling: Heat oil in medium skillet over medium heat.
• Add shallot and saute 2-3 minutes until soft.
• Add mushrooms and saute 2-3 minutes until mushrooms are soft.
• Add tomato, thyme, salt and pepper and saute 1 minute more.
• Scrape the mixture into a small bowl and cool about 5 minutes.
• Add feta cheese, stir to mix well.
• Unfold puff pastry on a lightly floured surface.
• With a folling pin, roll into a 12-inch square.
• Cut the pastry in thirty-six 2-inch squares.
• Place 1/2 tsp of mushroom mixture in center of each square, leaving a 1/2=inch border all around.
• Moisten edges with water.
• Fold in half diagonally to make triangles.
• Press edges with tines of a table fork to seal in filling. Brush tops lightly with egg. With a spatula, transfer pastries to ungreased cookie sheet. Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room temperature.