Thanks Mary. It took some looking--but I found the original recipe. Posting it here along with a link to the page/story it appeared in.

Wild Mushroom & Goat Cheese "Pop Tart" with Balsamic Drizzle
Recipe from John Currence, presented on CBS News Early Show Saturday Edition on 11/7/09.

INGREDIENTS: Tart Dough
1-1/4 cup All-Purpose Flour
1/4 teaspoon Salt
1-1/2 teaspoons Dry Thyme
1/4 teaspoon Cayenne Pepper
1/2 cups Chilled, Unsalted Butter, cut into small pieces
2-1/2 tablespoons Ice Water

METHOD:

In the bowl of a food processor, combine the flour, thyme, cayenne and salt; pulse to combine. Add butter to the flour mixture and pulse again until mixture resembles coarse cornmeal.

Remove to a separate bowl and, using a fork, stir in the ice water just until dough comes together nicely. Knead briefly, form pastry into a ball and chill for 1 hour.

Roll pastry out on a lightly-floured work surface into a circle approximately 1/4-inch thick. Cut into rectangles just smaller than a typical Pop-Tart. Re-roll scrap and cut again.

Place the 8 rectangles on a cookie sheet in the refrigerator, covered in plastic.

INGREDIENTS: Wild Mushroom Pop Tart Filling
3 cups Seasonal Mushrooms (Shiitakes are perfectly acceptable), sliced
5 tablespoons Shallot, diced
6 tablespoons Garlic Clove, thinly sliced
4 tablespoons Peanut Oil
2 teaspoons Dry Thyme
2 teaspoons Salt
2 teaspoons Black Pepper

METHOD:

Combine 4 tablespoons oil, shallot and garlic in a sautpan and bring to a simmer stirring constantly. Remove garlic and shallot when browned and add rest of the oil to the pan. Stir in sliced mushrooms and season immediately with salt and black pepper. As mushrooms begin to wilt, add thyme and remove from heat.

Once cooled, add crispy shallot and garlic to mix. Reserve to make "Pop Tarts"

ASSEMBLY INGREDIENTS:
1/2 cup Goat Cheese
1 Egg
Tart Dough
Recipe Filling

METHOD:

Lay four of the tart dough rectangles on a lightly floured work surface. Cover each with a thin layer of the wild mushroom mixture, making sure to leave ½-inch of the edge exposed all the way around.

Crumble 2 Tbsp of goat cheese onto each of the four tart bases. Brush the edge of each tart with egg and lay a second piece of tart dough over the top. Crimp the edges with the tines of a fork. Brush the tops of each with a bit more egg, cut small vent holes and sprinkle with a pinch of salt.

Bake these in a 350º oven for 20 minutes or until golden brown.

INGREDIENTS: Balsamic Drizzle
1-1/2 cups Balsamic Vinegar
1 orange, zest and juice
2 tablespoons Brown Sugar
1 tablespoon Soy Sauce

METHOD:

Combine the above ingredients in a non-reactive saucepan and bring to a boil. Simmer over medium heat until reduce by half. Drizzle over warm Pop Tarts.

Enjoy!

Here is a link that might be useful: Savory pop tart-type recipe

Thanks - these would be good made smaller as bite size appetizers, different fillings with sun dried tomatoes insttead of mushrooms, or bacon and anything:) pretty versatile idea. I guess I've seen this sort of thing using puff pastry but pie dough is easier, cheaper and less fattening I would suspect. It also rather suddently brings to mind that I could make my own single serving Hostess/McDonalds apple or cherry pie.

I saw that too, Mary, and I was ready to eat my TV it looked so good. I think the reason you had trouble finding the recipe is because it was not on Good Morning America, which is ABC, but on CBS's morning show. For some reason I like watching that segment despite it being too rushed, and to me $35 is still not a shoestring budget, and they rarely cook something I'll eat. But, I still find it amusing. Maybe I'm just addicted to cooking demos.

Sally

Thanks for posting this. I do like the idea of making smaller ones as bite size appetizers. Wonder if you could make them in advance and reheat and then warm up just before serving as you suggested, Mary. If so, it would make a great make ahead appetizer for a party. And I think instead of drizzling the balsamic mixture over them I'd maybe just have it in a bowl as a dip. That way they wouldn't get soggy while sitting.

Might try this recipe this week as an experiment. If so, I'll post on how they turned out. I'm always looking for new appetizer ideas!

I've played around making my own version of "fried apple pies"... except they are not fried. My grandmother gave me a bowl of dried apples that she had cooked down for fried apple pies. As I was making my dough (I used my recipe for regular pie dough), I wondered how they would be if I just baked them as I do an apple pie.

They were wonderful and EVERYTIME I take them somewhere, they are gobbled up immediately.

I cut them out with a 2 1/2 inch (*I think*) biscuit cutter, put the dried apple filling inside (which is a cooked down mush of apples, spices, butter and water at this point), fold it over, seal the edges and place on a baking sheet. After I have them all done, I put an egg wash on them and then sprinkle with sugar. Bake them just like a pie....

Scrumptious....

Now... you guys have me wanting to do even more experiments!

Marys, I miss McDonald's fried apple pies.

McDonalds doesn't do fried apple pies anymore? I haven't been there in ages..... I had no idea!

Anyway, I saw the segment too and they do sound fantastic. Thanks for digging up the recipe!

Alexa

When I told DH about the segment, he said it sounds like empanadas. He loves to make empanadas with any kind of stuffing on hand - meat, mushrooms, fruit, whatever he feels like whipping up.

Sally

starlightfarm, how long do you bake them and at what temp? Thanks

Tami