Hot Mushroom Turnovers

• 1 (8 ounce) package cream cheese (softened)
• 1 1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 3 tablespoons butter
• 1/2 lb mushroom, minced
• 1 large onion, minced
• 1/2 cup minced ham
• 2 tablespoons flour
• 1/4 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon thyme
• 1 egg, beaten

1. In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.
2. Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
3. Stir in ham, sour cream, salt, thyme and 2 tablespoons flour; set aside.
4. On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
5. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
6. Repeat.
7. Preheat oven to 450F.
8. Onto one half of each dough circle, place a teaspoon of mushroom mixture.
9. Brush edges of circles with some egg.
10. Fold dough over filling.
11. With fork, firmly press edges together to seal; prick top.
12. Place turnovers on ungreased cookie sheet, brush with remaining egg.
13. Bake 12 to 14 minutes until golden.
14. Note: You can freeze these unbaked, then pop the frozen turnovers right in the oven- just bake a bit longer.

cream cheese, flour, butter, butter, mushroom, onion, ham, flour, sour cream, salt, thyme, egg

Taken from www.food.com/recipe/hot-mushroom-turnovers-77926 (may not work)