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Cream Cheese Mushroom Turnovers

Murray Martin
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Servings 3 Dozen

Ingredients
  

Pastry

  • 8 oz cream cheese
  • ½ Tbsp butter
  • 1 ½ cup all-purpose flour

Filling

  • 3 Tbsp butter
  • 1 large white onion finely chopped
  • ½ pound fresh mushrooms chopped
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 Tbsp all-purpose flour
  • ¼ thyme
  • ¼ cup sour cream
  • 1 egg beaten

Instructions
 

Pastry

  • Have the cream cheese and butter at room temperature.
  • Put into bowl and beat together well.
  • Mix in flour.
  • Shape into ball.
  • Chill for at least one hour.

Filling

  • Combine butter, onions and mushrooms in frying pan.
  • Sauté about 10 minutes, until tender.
  • Add salt, pepper flour and thyme.
  • Stir together.
  • Add sour cream. S
  • tir until thickened.
  • Remove from heat and cool thoroughly.

Finish

  • Dampen outer half edge with beaten egg.
  • Fold over and press edges together with fork or fingers to seal.
  • Arrange on greased baking sheet.
  • Cut tiny slits on top of each.
  • Brush tops with beaten egg.
  • Bake at 450ºF for about 10 minutes or until golden brown.