8 oz. cream cheese
2 sticks butter
1/8 tsp. salt
2 c. sifted flour
1 egg yolk
2 tsp. milk

For pastry, combine cheese and butter. Add salt and work in flour until smooth. Chill. Roll pastry 1/8 inch thin on floured board. Cut with a 2 3/4 inch biscuit cutter. Use 1 tsp. filling on each round. Fold pastry over and press edges firmly. Mix egg yolk with milk. Brush tops of turnover with this glaze. Freeze. Bake frozen at 375 degrees for 15 to 20 minutes.

FILLING:

1/2 - 3/4 lb. fresh mushrooms, chopped
1 onion, minced
3 tbsp. butter
1/2 tsp. salt - pepper to taste
2 tsp. flour
1/2 c. sour cream
1 tsp. dried dill

Saute chopped mushrooms and onion in butter. Add salt and pepper. Add flour and cook 1 to 2 minutes. Remove from heat. Add sour cream and dill. Cool. Makes 50 to 75.