RECIPE FROM "SANDY'S
Hot Mushroom Turnovers
(Contributed by Joyce Lewis)
3 (3-ounce packages) cream cheese, softened
1 1/2 cups flour
1/2 cup plus 3 tablespoons butter, softened
1/2 lb. mushrooms, minced
1 large onion, minced
1 tsp. salt
1/4 tsp. thyme
1/4 c sour cream
1 egg, beaten
In medium bowl at medium speed, mix cream cheese, 1 1/2 cups flour and 1/2 ccup butter.
Wrap dough, chill 1 hour. In 10-inch skillet, in 3 tablespoons butter, cook mushrooms and onion until tender. Stir in salt, thyme and 2 T flour until blended; stir in sour cream.
On floured surface, thinly roll out 1/2 dough with cookie cutter.
On 1/2 of each circle, put a teaspoon of mushroom mixture.
Brush edges with beaten egg.
Fold dough over filling, with fork, press edges together.
Place on cookie sheet.
Brush turnovers with egg.
Bake at 450 for 12 minutes.