3 (3 oz.) pkgs. cream cheese at room temp.
1/2 c. butter at room temp.
1 1/2 c. flour

Mix cream cheese and butter thoroughly. Add flour. Work with fingers or pastry blender until smooth. Chill.

FILLING:

3 tbsp. butter
1 onion (finely chopped)
1/2 lb. mushrooms (finely chopped)
1/4 tsp. thyme
1/2 tsp. salt
Freshly ground pepper to taste
1 tbsp. flour
1/4 c. sweet or sour cream

In a skillet, heat the butter. Add the onion and brown lightly. Add mushrooms and cook stirring often (about 3 minutes). Add thyme, salt and pepper and sprinkle with flour. Stir in the sour cream and cook gently until thickened (about 2 minutes).

Preheat oven to HOT (450 degrees). Roll the dough to 1/8 inch thick on lightly floured surface. Cut in 3 inch rounds.

Place 1 tsp. mushroom mixture on each and fold dough over. Press edges together with a fork - pinch top crust (steam escape). Cook until brown on ungreased baking sheet, about 15 minutes.