Hot Mushroom Turnovers

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups flour
• 1/2 cup butter, softened
• 2 tablespoons butter
• 1/2 lb fresh mushrooms, minced
• 1 medium onion, minced
• 1 clove garlic, minced
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1 dash pepper
• 1/4 teaspoon dried thyme
• 2 tablespoons flour
• 1 egg, beaten

Recipe

• 1 for the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
• 2 shape into a large ball, wrap in plastic and refrigerate for one hour.
• 3 in a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
• 4 stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
• 5 set aside.
• 6 on a floured surface, roll half of the dough 1/8 inch thick.
• 7 with a floured small round cookie cutter (or glass), cut out as many circles as possible.
• 8 repeat with remaining dough.
• 9 preheat oven to 450 degrees.
• 10 onto one half of each circle of dough, place a teaspoon of mushroom mixture.
• 11 brush edges of dough circle with some egg; fold dough over filling.
• 12 with fork, firmly press edges of dough circle to seal and prick the tops.
• 13 place turnovers on ungreased cookie sheet and brush tops with remaining egg.
• 14 bake 12-14 minutes until golden brown.