->Mushroom Turnovers <-

3 3-oz pkg cream cheese, softened

butter or margarine, softened

flour

1/2 lb. mushrooms, minced

1 large onion, minced

1 t salt

1/4 t thyme leaves

1/4 cup sour cream

1 egg, beaten

In large bowl, with electric mixer at medium speed, beat cream

1/2 cup butter and 1 1/2 cups flour until soft dough forms.

Wrap dough in waxed paper, chill at least 1 hour.

In medium skillet, in 3 tablespoons butter, saute mushrooms and onion until tender. Blend in salt, thyme, and 2 tablespoons flour,

stir in sour cream, chill.

15 inch circle

1/16" thick

2 3/4" circles. Roll scraps into ball, chill.

On one half of each circle, place teaspoonful of mushroom mixture.

Brush edges with egg, fold other half over filling, with fork,

press edges together, prick tops to let out steam, place on ungreased

cookie sheet. Repeat with rest of dough, scraps, filling. Brush

with egg, cover, chill.

450 deg F. Uncover turnovers, bake

12 minutes or until golden. Makes about 50.