1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 1/2 c. flour
1/4 lb. fresh mushrooms, minced
1 med. onion, minced
1 1/2 tbsp. butter
2 tbsp. sour cream
1 tbsp. flour
1/2 tsp. salt
1/8 tsp. dried thyme
1 egg, beaten

Combine cream cheese and 1/2 cup butter in medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball and cover with plastic wrap. Chill 1 hour. Saute mushrooms with onion in 1 1/2 tablespoons butter in skillet over low heat until tender, stirring frequently. Remove from heat and stir in sour cream and next 3 ingredients. Set aside. Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3 inch cookie cutter. Place 1/2 teaspoon of mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges with a fork and prick holes in top. Brush tops with remaining egg. Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 6 to 8 minutes. Yield: 3 dozen.