Preparation / Directions:
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.
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