Hot Mushroom Turnovers
Ingredients
Instructions
  1. For Dough Beat cream cheese and 1/2 cup butter at medium speed (2 or 4 in the KitchenAid) with an electric mixer until creamy; gradually add 1 3/4 cups flour, beating well. Divide dough in half; shape each portion into a ball. Cover and chill 1 hour.
  2. For Filling Melt butter in a medium skillet. Add mushrooms and onion; sauté until tender. Stir in sour cream, flour, salt, pepper and thyme. Set aside.
  3. Assembly Preheat oven to 450°F (230°C).
  4. Roll 1 portion of dough to 1/8-inch thickness on a lightly floured surface. Cut into 6-inch round circles.
  5. If using a folder, put it into the contraption, add a couple spoons of filling, brush the edges with egg or water and press the sides together. Open and remove careful, then repeat.
  6. If not using a folder, lay the rounds on a baking sheet with parchment paper or lightly greased. Cut all rounds. Add a couple spoonfuls of filling to each circle, wet the edges and fold over, lining the edges up as best you can and making sure that there are no holes for filling to leak out of. Press the edges with your fingers or a fork to seal.
  7. Prick the tops. Brush with egg.
  8. Bake for 8-12 minutes, or until golden brown. Serve hot.