Hot Mushroom Turnovers

Submitted by southern chef in lo

"Tender cream cheese pastry sourrounding a rich, flavorful mushroom filling."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 3 1/2 dozen

ingredients

• 1 (8 ounce) package cream cheese, softend
• 1⁄2 cup butter or 1/2 cup margarine, softend
• 1 3⁄4 cups all-purpose flour
• 3 tablespoons butter or 3 tablespoons margarine
• 1 (8 ounce) package fresh mushrooms, minced
• 1 large onion, minced
• 1⁄2 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1 large egg, lightly beaten

directions

1. Beat cream cheese and 1/2 cup of butter at medium speed with a mixer until creamy. Gradually add 1 3/4 cups of flour, beating well.
2. Divide dough in half. Shape each portion into a ball. Cover and chill for 1 hour.
3. Melt 3 tablespoons butter in large skillet; add mushrooms and onion. Sauté until tender. Stir in sour cream and next 3 ingredients; set aside.
4. Roll 1 portion of dough 1/8 inch thick on a lightly floured surface. Cut with a 2 ½-inch round cutter and place rounds on a greased baking sheet. Repeat the process with the remaining dough.
5. Spoon 1 teaspoon of mushroom mixture onto 1/2 of each dough circle; moisten edges with egg and fold dough over filling. Press edges with a fork to seal. Prick tops and brush turnovers with egg. Bake at 450°F for 8 to 10 minutes or until golden. Serve hot.