Hot Mushroom Turnovers

---PASTRY---
1 pk Cream cheese
1 1/2 c All-purpose flour
1/2 c Butter or margarine
---FILLING---
3 T Butter or margarine
1/2 lb Fresh mushroom
1 Onion
1/4 c Sour cream
1 t Salt
1/4 t Thyme leaves
2 T Flour
1 Egg

---DOUGH:---
About 2 hours before serving: In large bowl, with
mixer at medium speed, beat cream cheese, flour
and butter or margarine until smooth; shape into two
balls; wrap in plastic wrap or aluminum foil and
refrigerate 1 hour.
---FILLING:---
In 10 inch skillet over medium heat, cook mushrooms
and onion in butter or margarine until tender, stirrring
occasionally. Stir in sour cream, salt, thyme and flour; set
aside. On floured surface with floured rolling pin, roll
each half of dough 1/8 inch thick. With floured 2 3/4-inch
round cookie cutter, cut out as many circles as possible.
---Repeat.---
Scraps of dough may be gathered and rolled out again.
---Preheat oven to 450 degrees.---
Onto one half of each dough circle, place a ts. of mushroom
mixture. Brush edges of circles with some egg; fold dough
over filling. With fork, firmly press edges together to seal;
prick tops. Place turnovers on ungreased cookie sheet; brush
with remaining egg. Bake 12-14 minutes until golden.
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