DOUGH:

3 (3 oz.) pkg. cream cheese
1/2 c. butter
1 1/2 c. flour

FILLING:

3 tbsp. butter
1/2 tsp. salt
1/4 c. sour cream
2 tbsp. flour
1 lg. onion, chopped fine
Pepper to taste
1/4 tsp. thyme
1/2 lb. fresh mushrooms, Chopped fine

Mix cheese and butter thoroughly. Add flour until smooth. Chill at least 2 hours or overnight.

Heat butter, add onion and mushrooms. Cook, stirring often about 5 minutes. Add thyme, salt, and pepper. Sprinkle with flour. Stir in sour cream and cook, gently until thick.

Cut ball of dough in fourths. Roll out on floured board to 1/8 inch thickness. Cut into 2 1/2 inch rounds, about the size of a large waterglass. Fill centers of each with 1/2 teaspoon filling. Fold over and mark the half moon with fork tines which have been dipped in flour first. Freeze on tray. Bake slightly defrosted at 400 degrees about 15 to 20 minutes. If recipe is too large, leave half the batch in the freezer for later.