Hot Mushroom Turnovers

1 carton cream cheese
1/2 cup butter
1 1/2 cups plain flour
1/2 lb. mushrooms, minced
1 large onion, minced
1 tsp salt
1/4 tsp thyme leaves
1/4 cup sour cream
1 egg, beaten

In a large bowl, with electric mixer at medium speed, beat the cream cheese, 1/2 cup butter and 1 1/2 cups of flour into a soft
dough.

Wrap the dough in waxed paper, and chill for at least 1 hr.

In a frying pan, in 3 tsp butter, saute the mushrooms and onion until tender; blend in the salt, thyme, and 2 tbsp flour; stir in the sour cream, and then chill.

On a floured surface, roll some of the dough out to about 1/16" thick, and cut into 2 3/4" circles. Repeat with the rest of the dough and the scraps.

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

Brush edges with egg, and fold other half over filling. Press edges together, and prick tops to let out steam.

Place on ungreased cookie sheet, and brush with egg, cover and chill.

Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden. Makes about 50.