CREAM CHEESE PASTRY:

8 oz. cream cheese, softened
1/2 lb. butter
2 c. sifted flour
1 tsp. salt

MUSHROOM FILLING:

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

For Pastry: Mix softened cream cheese and butter until smooth, gradually add flour and salt. Mix together with fork until well blended. Wrap in wax paper. Chill 3 to 4 hours.

Filling: Saute first 3 ingredients then add remaining ingredients. Cool before assembling.

When filling has cooled, roll dough thin and cut in 3 inch circles. Place in filling and fold over. Seal edges with fork. Freeze before baking. Bake in 350 degree oven until brown. Makes 40 to 50 turnovers.