Mushroom Turnovers

By MissHeather

Ingredients

• CREAM CHEESE PASTRY
• 250 grams cream cheese, at room temperature
• 1/2 cup butter, at room temperature
• 1 1/2 cups all-purpose flour
• FILLING
• 3 tablespoons butter
• 1 large onion, chopped
• 1/2 pound fresh mushrooms, or 2 - 10oz cans, drained, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1/4 cup sour cream

Preparation

Step 1

Pastry: Put cheese and butter in a bowl and beat together well. Mix in flour. Shape into ball. chill at least 1 hour.

Filling: Combine butter, onion and mushrooms in frying pan. Saute about 10 minutes until tender. Add flour, salt, pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly.

Roll pastry fairly thin. Cut into 3-inch rounds. Place 1 teaspoon filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in to of each.

Brush tops with beaten egg. Bake in 450 oven for about 10 minutes or until golden brown.