Mushroom Turnovers
Dough9 Oz Cream Cheese -- softened
1 Stick Butter -- softened
1 1/2 C Flour
Filling
1 Lg. Onion -- minced
2 lg. cloves garlic -- crushed
8 - 10 Mushrooms -- minced
3 Tbs. Butter
Large splash of good, dry white wine
1/4 tsp. Thyme
2 tbs. Flour
1/4 C Sour Cream
1 beaten egg
FOR THE DOUGH: Cream ingredients thoroughly and chill.
FOR THE FILLING: Sauté onion and mushrooms in butter; add the wine. Cook a couple minutes, add remaining ingredients, except sour cream, and cook until thickened. Stir in sour cream. Chill.
Preheat oven to 450°. Divide dough in half and roll each half 1/16 inch thin. Cut in 2 3/4-inch rounds and place about 1/2 - 1 tsp. of the mushroom mixture on each. Brush edges with egg. Fold over to make half-round and seal. Pierce each top with fork and brush each with egg. Bake 12 to 15 minutes until golden.
Yield: about 50.