A rich savory filling in a flaky crust, these are well worth the work.

8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cups all-purpose flour
3 Tbs butter
8 oz mushroom, minced
1 large onion, minced
2 Tbs flour
1/4 cup light sour cream
1 tsp salt
1/4 tsp thyme
1 extra large egg, beaten

1. In a large bowl with mixer at medium speed, beat cream cheese, 1/2 cup butter, and 1 1/2 cups flour until smooth. Shape into ball. Wrap; refrigerate one hour. Meanwhile, in 10 inch skillet over medium heat, melt 3 T butter. Cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 T flour; set aside. On floured surface roll half of dough 1/8″ thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat. Preheat oven to 450.
2. Onto 1/2 of each circle, place a teaspoon of mushroom mixture. Brush edges of circles with egg. Fold dough over filling. With fork, firmly press edges together to seal; prick tops.
3. Place turnovers on an ungreased cookie sheet. Brush with remaining egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen. You can freeze them, unbaked, then pop the frozen turnovers right in the oven – just bake a bit longer.

Servings: 42