DOUGH:

1 (8 oz.) pkg. cream cheese
1 1/2 c. flour
1/2 c. butter

FILLING:

1 lb. mushrooms, minced
1 lg. onion, minced
3 tbsp. butter
1/4 c. sour cream
1/2 tsp. thyme
1/2 tsp. salt
1 egg, beaten

To prepare dough, blend all ingredients in a mixer, then form into a ball. Refrigerate for 1 hour.

To prepare filling, saute mushrooms and onions in butter. When cooked, add sour cream, thyme and salt. Roll dough out 1/4-inch thickness. Cut in 3-inch circles. Fill with 1 teaspoon filling, drained slightly.

Brush edges with egg. Fold and seal by pressing edge with a fork. Pierce top in 2 or 3 places. Brush top with egg. Bake at 400 degrees for 10-12 minutes or until lightly brown. Yield: 24. Serve with salad.