Hot Mushroom Turnovers
- Shell
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups flour
- 1/2 cup butter, softened
- Filling
- 2 tablespoons butter
- 1/2 lb fresh mushrooms, minced
- 1 medium onion, minced
- 1 clove garlic, minced
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1 dash pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons flour
- 1 egg, beaten
- For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
- Shape into a large ball, wrap in plastic and refrigerate for one hour.
- In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
- Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
- Set aside.
- On a floured surface, roll half of the dough 1/8 inch thick.
- With a floured small round cookie cutter (or glass), cut out as many circles as possible.
- Repeat with remaining dough.
- Preheat oven to 450 degrees.
- Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
- Brush edges of dough circle with some egg; fold dough over filling.
- With fork, firmly press edges of dough circle to seal and prick the tops.
- Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
- Bake 12-14 minutes until golden brown.
shell, cream cheese, flour, butter, filling, butter, fresh mushrooms, onion, clove garlic, sour cream, salt, pepper, thyme, flour, egg
Taken from www.food.com/recipe/hot-mushroom-turnovers-64003 (may not work)