1/2 lb. mushrooms, chopped very fine
1 sm. onion, chopped very fine
1/4 c. sour cream
1/4 tsp. thyme
3 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. flour

Saute onion in butter. Add mushrooms. Cook 3 minutes. Add seasonings, flour, sour cream. Cook 3 minutes. Remove and chill in refrigerator.

PASTRY:

8 oz. cream cheese
1/2 c. and 1 oz. butter
1 1/4 c. flour

Blend well. Chill 1 hour. Divide in half. Roll out on floured wax paper. Cut in 3 inch rounds. Place 1 teaspoon of filling on half and fold over. Pinch edge and seal with a fork edge. Can be frozen. If frozen, bake at 425 degrees for 15 minutes. If not, bake at 350 degrees until golden brown.