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

Filling:

1/2 lb. fresh mushrooms, finely chopped
2 tbsp. butter
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. dried thyme
1 egg
2 tsp. water

In small mixing bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate 1 hour.

Meanwhile, in a large skillet, sauté mushrooms in butter. Stir in the sour cream, flour, salt and thyme. Remove from heat and set aside.

Roll dough into 1-inch balls. Place on ungreased baking sheets. Flatten into 3-inch circles.

In a small bowl, beat the egg and water. Brush over pastry. Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture.

Bake at 450°F for 10 to 12 minutes or until golden brown.

Yield: 3 1/2 dozen appetizers.