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Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

Ingredients Nutrition

Directions

  1. Make pastry: beat cream cheese until light and fluffy.
  2. Add butter and mix well.
  3. Add flour and mix until smooth.
  4. Dough will be VERY sticky.
  5. Wrap dough in waxed paper and chill at least one hour.
  6. Filling: Saute onion in butter until tender.
  7. Add mushrooms and cook until tender.
  8. Stir in salt, thyme, flour and sour cream.
  9. Cook until thickened.
  10. Cool completely.
  11. Divide the pastry dough in half.
  12. Put remaining half back in frige.
  13. Roll other half out on floured board to 1/8 inch thickness.
  14. Cut with a 2-3 inch round cookie cutter.
  15. Drop a spoonful of filling onto each circle.
  16. Brush edges with beaten egg.
  17. Fold dough over filling and press edges together.
  18. Brush tops of turnovers with beaten egg.
  19. Cut a small slit in the top of each turnover to allow steam to escape.
  20. Bake at 450 for 10 minutes on an ungreased baking sheet.
  21. Makes about 3 doz.