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

In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into ball, wrap in wax paper and refrigerate for 1 hour.

Meanwhile in a frying pan, heat 3 tablespoons of butter, cook mushrooms and onion until tender, stirring often. Stir in sour cream, salt, thyme and 2 tablespoons of flour and set aside.

On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. Using a 2 2/3 inch round cookie cutter, cut out as many circles as possible. Repeat with other half of dough. Preheat oven to 450 degrees.

Onto half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circle with some egg, fold dough over filling to form a half circle. With fork, firmly press edges together to seal. Prick tops. Place turnovers on ungreased cookie sheet, brush with remaining egg. Bake 12-14 minutes until golden. Makes 42 turnovers.