8 oz. cream cheese, room temperature
1/2 c. butter, room temperature
1 1/2 c. flour
1/4 tsp. salt
2 tbsp. butter
1 c. onions, finely chopped
1/4 lb. mushrooms, finely chopped
1 c. ground pork
1 tbsp. sherry
1 tbsp. soy sauce
1/2 tsp. sugar
1 tsp. curry powder
1/2 tsp. salt
1 1/2 tsp. corn starch

Combine cream cheese, butter, flour and salt and salt and work finger tips until cheese and butter are blended into the flour. Knead into a ball and chill for at least 4 hours.

Melt butter in skillet. Add onions, mushroom an cook until onions are transparent. Place in mixing bowl. Cook pork in skillet, stirring often. When pork changes color, add sherry, soy sauce, sugar, curry powder and salt. Mix well and cook for a few minutes. Sprinkle corn starch over meat. Combine with mushrooms and onions and stir until completely mixed. Cool meat filling before using.

Preheat oven to 425 degrees.

On lightly floured board, roll out dough to 1/8 inch thickness. Cut into 3 inch circles. Place scant teaspoon of filling on semi circle. Fold dough over filling, dampen edges with spoon wet with water and press edges together firmly, sealing in the filling.

Press edges with a fork to secure crescents. Prick top with fork. Place on ungreased cookie sheet and bake for 15 minutes or until light brown.

To prepare ahead: These may be prepared ahead and frozen. If turnovers are frozen, defrost for 1 hour before warming. Warm in 400 degree oven for 3 minutes before serving.