MUSHROOM TURNOVERS

Ingredients

Pastry:
1 (3-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
1 1/2 cups all-purpose flour

Filling:
1 onion, minced
3 tablespoons butter
1/2 pound fresh whole mushrooms, washed and minced
1/4 teaspoon thyme
1/2 teaspoon salt
Pepper to taste
2 tablespoons all-purpose flour
1/4 cup sour cream

Preparation

For the pastry, cream together the cream cheese and butter. Stir in flour, blending well. Shape into a ball and wrap in plastic wrap; chill. For the filling, sauté onion in butter over medium heat until tender. Add mushrooms and sauté 3 minutes. Add seasonings; sprinkle in flour and cook, stirring, until thickened. Remove from heat and stir in sour cream; cool. On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Cut into 2 3/4-inch rounds. Place 1 teaspoon filling slightly off center on each circle. Fold dough over filling; press edges with fork tines to crimp. Place on ungreased baking sheets and bake at 450 degrees for 15 minutes. (Can be frozen and baked as needed.) Makes about 2 dozen.