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

In medium bowl, with hand, knead cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape dough into ball, wrap with plastic wrap, refrigerate until chilled, about 1 hour.

Meanwhile, in a 10 inch skillet over medium heat in 3 tablespoons hot butter, cook mushrooms and onions, stirring occasionally, until tender. Remove skillet from heat, stir in sour cream, salt, thyme and 2 tablespoons flour. Set aside.

On floured surface, with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 1/2 inch round cookie cutter, cut out 20 dough circles. Repeat with remaining dough and trimmings to make about 50 circles in all.

On 1/2 of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg, fold dough over filling. With fork, firmly press edges together to seal, prick tops; brush with remaining egg. Place on ungreased cookie sheets. Bake at 450 degrees for 12-14 minutes until golden brown. Serve hot.