1/2 lb. fresh mushrooms, finely chopped
2 tbsp. butter
1/2 c. chopped onion
1/2 tsp. salt
Dash pepper
2 tsp. flour
1/2 c. sour cream
1 tsp. thyme

Saute mushrooms and onion in butter until tender. Add salt and pepper. Stir in flour until smooth. Add sour cream and thyme and stir well. Use as filling for cream cheese pastry. (Below)

Cream Cheese Pastry:

1 c. softened butter
1 (8 oz.) pkg. cream cheese
1/2 tsp. salt
2 c. flour
1 egg yolk
2 tsp. milk

Mix butter, cream cheese, salt, flour to form soft dough. Chill overnight. Roll out thin on floured surface. Cut with cookie cutter. (Approximately 2 inches in diameter). Stuff with filling (above). Edge with fork. Brush top with egg yolk. Bake at 350 degrees for 20 minutes. Makes 50 to 70 turnovers. May be frozen and reheated in microwave.