Mushroom and sour cream buns
Description
The recipe won't take much time. Preheat the oven to 220 degrees. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until golden, 5 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper, then set aside. On a lightly floured work surface, roll out the dough into a 50x25 cm rectangle. Using a pizza cutter or a sharp knife, cut the dough into four 25x12 cm rectangles. Evenly distribute the mushroom mixture onto one half of each rectangle, leaving a 12 mm border on three sides. Lightly moisten the edges with water, fold over the other half of dough, and seal the edges. Place the turnovers onto a baking sheet. Using a knife, cut 3 to 4 small slits into the top of each turnover. Bake until golden, 20 to 25 minutes. Let cool for 5 minutes and serve with sour cream.