DOUGH:

2 (8 oz.) pkgs. cream cheese, softened
3 c. flour
1 c. butter (soft)

FILLING:

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

Refrigerate dough for at least 1 hour. Roll out one half of dough at a time on a lightly floured board to 1/8". Cut round circles, about 2 1/2" in diameter. With a small brush, brush on beaten egg around outside of each circle. Add 1 teaspoon filling to each circle, fold in half and press edges together, using tines of a fork. Place on ungreased baking sheet. Bake at 450 degrees for 12 to 14 minutes. These may be frozen, then heated in microwave.