1 1/2 c. all-purpose flour
1/4 plus 1/8 tsp. salt
6 oz. cream cheese
3/4 c. butter

Mix well. Shape in ball and chill 1 hour.

FILLING:

3 tbsp. butter
1 med. onion, finely chopped
1/4 lb. mushrooms, chopped fine
1/4 lb. minced chicken or crab or ham
1/4 tsp. thyme
1/2 tsp. salt
Dash of pepper
2 tbsp. all-purpose flour
1/4 c. sour cream

Make like paste. Egg wash; brush with beaten egg.

In skillet, melt butter; add onion and cook over medium heat until golden. Add mushrooms and cook over medium high heat, stirring until juice evaporates. Stir in chicken, thyme, salt, and pepper; sprinkle with flour mix; add sour cream. Let cool. Roll out dough, not too large cutter. Place 1 teaspoon filling; dampen edge and fold in half. Seal, crimping edge. Arrange on greased baking sheet and refrigerate until baking. Brush top with egg wash. Cut a small slit in top. Bake in 425 degree oven for 15 minutes until golden brown. Cool and freeze. Makes 25 to 30.