1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. flour
butter
1/2 lb. minced mushrooms
1 lg. onion, minced
1/4 c. sour cream
1 tsp. salt
1/4 tsp. thyme
1 beaten egg

Beat cheese, flour and 1/2 cup butter until smooth. Shape into ball and refrigerate 1 hour.

Meanwhile, in 10" skillet over medium heat, in 3 tablespoons butter, cook mushrooms and onion until tender. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.

Roll half of dough 1/8" thick and cut out circles, using 2 1/4" round cutter; continue until all used. Place 1 teaspoon mushroom mixture on 1/2 of each circle, fold in half and with fork press edges together to seal, prick tops and brush with egg and bake 12 to 14 minutes until golden at 450 degrees.

Makes 3 1/2 dozen. 65 calories each. May be frozen.