1 1/2 c. flour
1/2 c. butter
6 oz. cream cheese, softened
1/2 lb. mushrooms, minced
1 lg. onion, minced
3 tbsp. butter
1 tsp. salt
1/4 tsp. thyme leaves
2 tbsp. flour
1/4 c. sour cream
1 egg, beaten

In bowl at medium speed mix flour, butter and cream cheese until well blended. Wrap dough and chill for 1 hour. In skillet over medium heat saute mushrooms and onions in 3 tablespoons of butter until tender. Stir in salt, thyme and 2 tablespoons of flour until blended. Stir in sour cream.

On floured surface, roll out half of dough to 1/8" thickness. With cookie cutter, cut 20 (2 3/4") circles. Roll scraps into ball and chill. On half of each circle put a teaspoon of the mushroom mixture. Brush edges with beaten egg. Fold dough over mixture with fork and press edges together. Prick tops with fork. Place on ungreased cookie sheets. Repeat with remaining dough and filling. Brush turnovers with egg. Cover and chill. Preheat oven to 450 degrees and bake for 12 minutes or until golden.