DOUGH:

8 oz. cream cheese, softened
1 1/2 c. flour
8 tbsp. butter, softened
1 egg, beaten (for assembly)

HAM FILLING:

1 lg. onion, minced
3 tbsp. butter
1/2 c. ham, ground
2 tbsp. flour
1/4 c. sour cream

MUSHROOM FILLING:

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

GLAZE:

1 egg, beaten

Blend ingredients for dough until soft dough forms. Wrap. Chill at least 1 hour. On floured surface, roll half the dough to 1/16 inch thickness. Cut 2 3/4 inch circles. Place on ungreased cookie sheet. Repeat until all dough is used. Refrigerate until ready to form turnovers.

Mushroom Filling: Saute mushrooms and onion in butter until tender. Add flour, salt and thyme. Stir in sour cream. Chill.

Ham Filling: Saute onion in butter until tender. Add ham and flour. Stir in sour cream. Chill.

To Assemble: Place 1 teaspoon filling of your choice on dough circle. Brush edge of dough with beaten egg. Fold dough over. Press edges together with fork. Prick top. (May be frozen at this point.) Glaze by brushing with beaten egg. Bake at 450 degrees for 10-12 minutes. Serve hot.