PASTRY:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
1 1/2 c. all purpose flour

FILLING:

2 tbsp. butter, softened
1/2 lb. fresh mushrooms, chopped
1 sm. onion, chopped
3 tbsp. white wine
3 tbsp. sour cream

Place cream cheese and butter in bowl. Turn to medium speed and beat for 1 minute. Scrape sides of bowl. Add flour. Turn to low speed and beat for 1 minute, until blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour.

Melt butter in a 10 inch skillet over medium heat. Add mushrooms and onion and saute until soft but not browned. Add wine and cook for 1 minute. Stir in sour cream. Remove from heat and cool completely.

Roll chilled dough to a 1/2 inch thickness. Cut into 3 inch rounds. Place 1 teaspoon of filling on half of each round. fold pastry over filling. Seal outer edge of each turnover by pressing with a fork. Place turnovers on an ungreased baking sheet, two inches apart. Bake at 400 degrees for 20 minutes, turning after 10 minutes, until each side is browned. Yield: 45 appetizers.