Mushroom Turnovers

Recipe Ingredients

		Dough
9 oz	255g	Cream cheese - softened
1		Butter - softened
1 1/2 cups	93g / 3.3oz	All-purpose flour
		Filling
1		Onion - minced (large)
1/2 lb	227g / 8oz	Fresh mushrooms - minced
3 teaspoons	15ml	Butter
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Thyme
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Sour cream

Recipe Instructions

FOR THE DOUGH: Cream ingredients thoroughly and chill.

FOR THE FILLING: Sautee onion and mushrooms in butter; add remaining ingredients, except sour cream, and cook until thickened. Stir in sour cream.

Divide dough in half and roll each half thinly. Cut in rounds and place as much of the mushroom mixture on each as possible; fold over to make half-round and seal.

May be frozen at this point. Preheat oven to 450F. Remove desired quantity from freezer; pierce each top with knife point and brush each with a mixture of one egg yolk, beaten with 1 teaspoon water.

Bake 12 to 15 minutes until golden.

Makes at least 4 dozen. You may have some mushroom mixture left over.

Source:
New York Times Cookbook

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