Hot Mushroom Turnovers
List of Ingredients
1 (8 oz.) pkg. cream cheese (softened)
1 1/2 cups All-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons Butter or margarine
1/2 lb. mushrooms, minced
1 lg. onion, minced
2 tablespoons flour
1/4 c. sour cream
1 tsp. salt
1/4 tsp. thyme
1 egg, beaten
Preheat oven to 450 degrees F.
In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter or margarine until smooth; shape into ball; wrap; refrigerate 1 hour.
Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter or margarine, cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside
On floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible. Repeat.
Onto one half of each dough circle, place a teaspoon of mushroom mixture. Brush edges of circles with some egg. Fold dough over filling. With fork, firmly press edges together to seal; prick top.
Place turnovers on ungreased cookie sheet, brush with remaining egg.
Bake 12 to 14 minutes until golden. Makes about 3 1/2 dozen.
You can freeze them unbaked, then pop the frozen turnovers right in the oven - just bake a bit longer.