Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3           packages  cream cheese -- (3 ounce) softened
     1/2           cup  butter or margarine -- softened
  1 1/2            cup  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

Preparation:

Early in day: In large bowl, with electric. mixer at medium speed, beat cream cheese, 1/2 cup butter and 1 1/2 cup flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hour. In medium skillet, in 3 ablespoons butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 tablespoons 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 min before serving: Preheat oven to 450 degree F. Uncover turnovers; bake 12 min or until golden.

Nutritional Information:

4210 Calories (kcal); 354g Total Fat; (74% calories from fat); 86g Protein; 184g Carbohydrate; 1224mg Cholesterol; 5227mg Sodium