Serving Size : 25
3 3 oz package cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 pound mushrooms, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 cup sour cream
1 egg, beaten
Early in day: In large bowl, with elec. mixer at medium speed, beat cream cheese, 1/2C butter and 1-1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr.
In medium skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill.
On floured surface, roll half of dough in 15 inch circle (about 1/16″ thick); cut into twenty 2 3/4″ circles. Roll scraps into ball; chill.
On one half of each circle, place teaspoonful of mushroom mixture. Brush edges with egg; fold other half over filling; with fork, press edges together; prick tops to let out steam; place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill.
About 20 minutes before serving: Preheat oven to 450 degrees F. Uncover turnovers; bake 12 minutes or until golden.
Makes about 50.
To Make Ahead:
Place uncooked turnovers on a cookie sheet covered with waxed paper or parchment paper. Flash freeze in a single layer. Place completely frozen turnovers in a freezer container for up to 4 months.
To cook:
Defrost before baking. Bake on parchment lined cookie sheet.