1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 1/2 c. all-purpose flour
1/4 lb. fresh mushrooms, minced
1 med. onion, minced
1 1/2 tbsp. butter, melted
2 tbsp. sour cream
1 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. dried whole thyme
1 egg, beaten

Combine cream cheese and 1/2 cup butter in medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill 1 hour.

Saute mushrooms and onion in 1 1/2 tablespoons butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, stir in sour cream and next 3 ingredients. Set aside.

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3 inch cookie cutter. Place 1/2 teaspoon of mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges, and prick tops with fork; brush tops with remaining egg. Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes. Serve immediately. Yield: 3 dozen turnovers.

Turnovers may be frozen baked or unbaked. Allow baked turnovers to cool completely before freezing. To reheat, bake frozen turnovers at 450 degrees for 6 to 8 minutes. To bake frozen uncooked turnovers, bake at 450 degrees for 15 to 20 minutes or until golden brown.