Hot Mushroom Turnovers - cooking recipe

Ingredients

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

Preparation

In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth.
Shape into ball; wrap and refrigerate 1 hour.
Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.
On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
Repeat.
Preheat oven to 450\u00b0.
Onto one half of each dough circle place a teaspoon of mushroom mixture.
Brush edges of circles with some egg; fold dough over filling.
With fork, firmly press edges together to seal; prick tops.
Place turnovers on ungreased cookie sheet; brush with remaining egg.
Bake 12 to 14 minutes until golden.
Makes about 3 1/2 dozen.