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

1. In medium bowl, mix cream cheese, flour and butter. With mixer at medium speed, beat ingredients until smooth, occasionally scraping bowl. Wrap dough; refrigerate at least 1 hour for easy handling.

2. In 10-inch skillet over medium heat 3 tablespoons butter, add mushrooms and onions. Cook until tender (5 minutes). Stir in salt, thyme and 2 tablespoons flour until blended. Stir in sour cream.

3. On lightly floured surface, roll out 1/2 of dough, 1/8 inch thick. Using 2 1/4 inch round cookie cutter, cut dough into 20 circles. With hands, roll remaining trimming into ball, refrigerate.

4. Place a teaspoonful of mushroom mixture on each circle of dough. Brush edges with egg, fold dough over filling. Press edges together. Place on ungreased cookie sheet. Repeat with remaining dough and filling. Cover and refrigerate turnovers and remaining beaten egg.

About 25 minutes before serving:

5. Preheat oven to 450 degrees. Brush turnovers with egg, prick top of each in 3 places to let steam out during baking. Bake turnovers 12 minutes or until golden. Makes 50 appetizers.