Mushroom Turnovers

This one is defiantly a bit more time-consuming, but they are delicious! I couldn't stop licking my fingers while I was filling them :) The process also went faster when Little A would put a spoonful of filling on each circle for me.

 

Mushroom Turnovers

1 - 250g. pkg. cream cheese
1/3 c. butter
1 c. flour
2 Tbsp. butter
1 medium onion, finely chopped
1/2 lb. mushrooms, finely chopped
1/2 tsp. salt
pinch thyme
2 Tbsp. flour
1/4 c. sour cream
1 egg, lightly beaten

Cream together cream cheese and 1/3 c. butter, add 1 c. flour, mixing until smooth, cover and chill. Sauté onion and mushrooms in 2 tbsp. melted butter until tender. Stir in salt, thyme, 2 Tbsp. flour and sour cream. Cook until thickened, cool. Roll out 1/2 of the dough very thin (1/8 inch), and cut out 3-inch rounds with cookie cutter (or glass if you don't have a round cookie cutter). Drop 1 tsp. filling in each circle, brush edges with egg, fold dough over filling and press together with finger of fork to seal edges. Repeat with remaining dough, then brush tops with egg and prick with fork or cut small slits to vent air. Freeze unbaked. Bake on parchment lined baking sheet, 425 for 12-15 minutes, or until golden. Makes 3 1/2 dozen.