3 (3 oz.) pkg. cream cheese
1/2 c. butter
1 1/2 c. sifted flour
1/2 lb. minced mushrooms
1 lg. onion, minced
3 tbsp. butter
1 tsp. salt
1/4 tsp. thyme leaves
2 tbsp. flour
1/4 c. sour cream
1 egg, beaten

With electric mixer beat cream cheese, butter, and flour to form a soft dough. Wrap in wax paper and refrigerate 1 hour or more. Preheat oven to 450 degrees. Over medium heat cook mushrooms and onions until tender. Stir in salt, thyme, and 2 tablespoons flour. Stir in sour cream.

Roll out half the dough thinly on a floured board. Cut into 12 circles with a 2 3/4 inch cookie cutter. Roll dough scraps into ball; refrigerate. On 1/2 of each circle, place a teaspoon of mushroom mixture.

Brush edges with egg. Fold empty half over filling to meet bottom edge and form half circle. With fork press edges together and prick top in three places. Place on ungreased cookie sheet. Repeat with remaining dough and mushroom filling.

Bake 12-15 minutes until golden brown. Makes about 30 appetizers.