Hot mushroom turnovers

By á-1672

Ingredients

• 1 8 oz pkg cream cheese, softened
• 1/2 cup butter, softened
• 1 3/4 cups all purpose flour
• 3 Tbs butter
• 1 8 oz pkg mushrooms, minced
• 1 lg onion minced
• 1/2 cup sour cream
• 2 Tbs all purpose flour
• 1 tsp salt
• 1/4 tsp dry thyme
• 1 lg egg, beaten

Details

Servings 4

Preparation

Step 1

Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add flour, beating well.

Divide dough in half and shape each portion into a ball: Cover and chill one hr.

Melt 3 Tbs butter in a large skillet. Add mushrooms and onion. Saute until tender. Stir in sour cream and next 3 ingredients: set aside

Roll 1 dough portion to 1/8 inch on lightly floured surface; cut with 2 1/2 inch cutter and placed on greased baking sheets. Repeat with remaining dough.

Spoon 1 tsp mushroom mixture onto 1/2 of each dough circle. Moisten edges with beaten egg and fold dough over filling. Press edges with fork to seal; prick tops. Brush with beaten egg.

Bake 450 for 8-10 minutes or until golden