9 oz. cream cheese
1 stick butter
1 1/2 c. flour

Cream together thoroughly and chill.

FILLING:

1 lg. onion, chopped fine
1/2 lb. mushrooms, minced
3 tbsp. butter
1/2 tsp. salt
1/4 tsp. thyme
2 tbsp. flour
1/2 c. sour cream

FILLING: Saute onion and mushrooms in butter; add remaining ingredients, except sour cream and cook until thickened. Stir in sour cream. Refrigerate 1 hour until thick. Divide dough in half and roll each half thinly. Cut in rounds and place a teaspoon of mixture on round. Fold over to make half round and seal with fork. May be frozen at this point. Preheat oven to 450 degrees. Pierce each tart with fork. Bake 12 to 15 minutes until golden. Makes about 4 dozen.