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.

Cover; chill.

Bake at 450 for 12 minutes.