Hot Mushroom Turnovers

• 1 (8 oz.) cream cheese, softened
• all-purpose flour
• butter or margarine, softened
• 1/2 lb. mushrooms, minced
• 1 large onion, minced
• 1/4 c. sour cream
• 1 tsp. salt
• 1/4 tsp. thyme leaves
• 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.
2. Shape into ball; wrap and refrigerate 1 hour.
3. Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
4. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.
5. On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
6. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
7. Repeat.
8. Preheat oven to 450u0b0.
9. Onto one half of each dough circle place a teaspoon of mushroom mixture.
10. Brush edges of circles with some egg; fold dough over filling.
11. With fork, firmly press edges together to seal; prick tops.
12. Place turnovers on ungreased cookie sheet; brush with remaining egg.
13. Bake 12 to 14 minutes until golden.
14. Makes about 3 1/2 dozen.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503403 (may not work)