Hot Mushroom Turnovers

• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. butter or margarine, softened
• 1 1/2 c. all-purpose flour
• 1/4 lb. fresh mushrooms or 2 small cans, chopped
• 1 medium onion, chopped
• 1 1/2 Tbsp. butter or margarine, melted
• 2 Tbsp. sour cream
• 1 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. thyme
• 1 egg, beaten

1. Combine cream cheese and 1/2 cup butter in bowl.
2. Add 1 1/2 cups flour; stir until smooth.
3. Shape dough in ball.
4. Cover with plastic wrap.
5. Chill 1 hour.
6. Saute mushrooms and onion in 1 1/2 tablespoons butter in heavy skillet over low heat.
7. Remove from heat and stir in sour cream, salt, thyme and 1 tablespoon flour. Roll pastry to 1/8-inch thickness.
8. Cut with 4-inch circle.
9. Place 1/2 teaspoon mushroom mixture in center of each.
10. Fold dough in half and press edges with fingers.
11. Place on ungreased baking sheet.
12. Brush tops with egg and prick top with fork.
13. Bake at 450u0b0 for 12 minutes.
14. Freezes well.
15. This is worth the effort!

cream cheese, butter, flour, fresh mushrooms, onion, butter, sour cream, flour, salt, thyme, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235743 (may not work)