1 (8 oz) pkg. cream cheese, softened
½ c. butter or margarine, softened
1 ½ c. flour
¼ lb. fresh mushrooms, minced
1 medium onion, minced
1 ½ T. butter or margarine, melted
2 T. sour cream
1 T. flour
½ tsp. salt
1/8 tsp. dried whole thyme
1 egg, beaten
Combine cream cheese and ½ c. butter in a medium bowl, stirring well. Add 1 ½ c. flour, stirring until smooth. Shape dough into a ball and cover with plastic wrap. Chill 1 hour. Saute mushrooms and onion in a 1 ½ T. butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next three ingredients. Set aside.
Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter. Place ½ tsp. mushroom in center of each circle. Brush edges of circle with egg and fold dough in half, pressing to seal edges. Crimp edges, and prick tops with a fork; brush tops with remaining egg. Place turnovers 1 inch apart on ungreased baking sheet. Bake in 450 degree oven for 12 minutes or until golden brown. Serve immediately. Yield: 3 dozen turnovers.
Elaine R. Burke