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