Hot Mushroom Turnovers

3       3oz pkg cream cheese, softened
butter or margarine, softened
all-purpose flour
1/2 lb. mushrooms, minced
1       large onion, minced
1 t     salt
1/4 t   thyme leaves
1/4 C   sour cream
1       egg, beaten

Early in the day:  In large bowl, with electric mixer
at medium speed, beat cream cheese, 1/2C butter and 1
1/2 C flour until soft dough forms.  Wrap dough in
waxed paper.  Chill at least 1 hour.

In medium skillet, in 3 T butter, saute mushrooms and
onion until tender.  Blend in salt, thyme, and 2 T
flour.  Stir in sour cream.  Chill.

On floured surface, roll half of dough in 15 inch
circle (about 1/16" thick).  Cut into twenty 2 3/4"
circles.  Roll scraps into ball.  Chill.

On one half of each circle, place teaspoonful of
mushroom mixture. Brush edges with egg.  Fold other
half over filling. With fork, press edges together. 
Prick tops to let out steam.  Place on ungreased
cookie sheet.  Repeat with rest of dough, scraps,
filling.  Brush with egg; cover and chill.

About 20 minutes before serving:  Preheat oven to 450
deg F.  Uncover turnovers.  Bake 12 minutes or until
golden.  

Makes about 50

Contributed by Stephanie da Silva
Source:  Good Housekeeping "All-Time Favorite Recipes"