This is a good savoury turnover and no worries about pastry – this turnover uses challah bread to hold the spinach and gruyere filling.
In a sauté pan over medium high heat, sauté onions and celery in olive oil and butter until soft, about 3 to 4 minutes. Add garlic, shiitake mushrooms and thyme and sauté for another 2 minutes. Season with salt and pepper. Let cool.
Mix shiitake mixture with chopped spinach and Gruyere cheese in a medium bowl until well combined.
Combine flour with baking soda, salt, pepper, and spices. Stir well so thoroughly mixed. Stir in beer to form batter, batter will be thick.
With a rolling pin, roll slices of challah bread to 1/8-inch thick.
Make 4 mini turnovers (about 1 ½-inch by 1 ½-inch in size) by sandwiching 4 portions of filling (1 ½ tsp. per turnover) between 2 pieces of rolled bread as if you were making ravioli. Spoon out 4 portions of filling, leaving space between each spoonful, onto a piece of rolled out bread. Place another piece of rolled bread on top. Press down with your fingertips, using your fingers to pinch around the filling to encase the filling. Cut around the edges of the turnover. Pinch down the edges again, if necessary. Repeat with remaining pieces of rolled out bread.
Heat oil in a large pot or deep fryer to 375 degrees F. Dip mini turnovers in batter and deep fry for 20 to 30 seconds or until turnovers are golden light brown. Makes 16 mini turnovers.