All-purpose flour
3 (3 oz.) pkg. cream cheese, softened
butter, softened
1/2 lb. mushrooms, minced
1 lg. onion, minced
1 tsp. salt
1/4 tsp. thyme leaves
1/4 c. sour cream
1 egg, beaten

In medium bowl, measure 1 1/2 cup flour, cream cheese and 1/2 cup butter. With mixer at medium speed beat ingredients until well mixed, occasionally scraping bowl. Wrap dough and refrigerate at least 1 hour.

In medium skillet over medium heat, in 3 tablespoons butter cook mushrooms and onion until tender, about 5 minutes. Stir in salt, thyme and 2 tablespoons flour until blended. Stir in cream.

On floured surface, thinly roll out half of dough. With cookie cutter, cut into 2 3/4 (about) circles. Roll scraps of dough into ball, refrigerate.

On center of circle place a teaspoonful of mushroom mixture. Brush edges with egg, fold dough over filling, with fork press edges together and prick tops to let out steam. Place on ungreased cookie sheets. Repeat with remaining dough. Brush turnovers with egg. Cover and refrigerate. Preheat oven to 450 degrees. Bake turnovers 12 minutes or until golden.