Cream together:
1 - 250g pkg cream cheese
1/3 cup butter
1 cup flour
Wrap dough in plastic and refridgerate for 1 hour
Saute:
2 TBSP butter
1 medium onion, minced
Add:
1/2 lb fresh mushrooms, chopped - cook until tender
Stir in:
1/2 tsp salt
pinch of thyme
2 TBSP flour
1/2 cup sour cream
Cook until thickened - about 5 minutes - Cool completely before using
Divide dough in half and roll each half on a flored board to 1/8 inch thickness, cut with round cookie cutter
Drop a small amount of filling on each circle, fold over and press edges together with a fork
Brush tops with beaten egg.
Cut slits into top to allow steam to excape during baking.
Place turnovers on ungreased baking sheets
Bake@ 400* 10 -12 minutes
These turnovers freeze well
Makes 3 1/2 dozen
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