Mushroom Turnovers

By LeeV

Can be frozen baked or unbaked. Delicious hot or cold.

Ingredients

• PASTRY:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1-1/2 cups all-purpose flour
• FILLING:
• 1/2 pound fresh mushrooms, finely chopped
• 1 large onion, finely chopped
• 3 tablespoons butter
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 tsp black pepper
• 1 large egg
• 2 teaspoons water

Preparation

Step 1

In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt, pepper and thyme. Remove from the heat; set aside. Cool thoroughly.
Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.