Hot Mushroom Turnovers

These are fussy to make but great to have in the freezer for special occasions. I freeze them uncooked. I've been making them each year for the holidays for 30 some years and they're always popular.

Ingredients:

Pastry:

• 8 oz. pkg. cream cheese, softened
• 1 1/2 cup flour
• 1/2 cup butter or margarine, softened

Filling:

• 1/2 lb. mushrooms, minced
• 1 lg. onion, minced
• 1/4 cup sour cream
• 1 tsp. salt
• 1/4 tsp. thyme
• 1 egg, beaten

Directions:

In a large bowl with mixer at med. speed beat cream cheese, flour, and butter until smooth. Shape into a ball, wrap, and refrigerate 1 hour.

Meanwhile melt 3 Tbsp. butter in skillet and cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 Tbsp. flour. Set aside.

On floured surface with floured rolling pin roll half of dough 1/8 inch thick. With floured 2 3/4 inch cookie cutter cut out as many circles as possible. Repeat.

Onto 1/2 of each circle place a teaspoon of filling. Brush edges of circles with some egg. Fold dough over filling. With fork firmly press edges together to seal; prick tops.

Place on ungreased cookie sheets. Brush with remaining egg. Bake at 450 degrees F.

Source: From a magazine, long forgotten.

By glenda eileen lockhart from Nova Scotia