1 (8 oz.) pkg. cream cheese (softened)
All-purpose flour
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

In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.

Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally. 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 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.

Preheat oven to 450 degrees F. Onto one half 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 top. Place turnovers on ungreased cookie sheet, brush with remaining egg. Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.

You can even freeze them unbaked, then pop the frozen turnovers right in the oven - just bake a bit longer.