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Hot Mushroom Turnovers

Photo: John O'Hagan; Styling: Mary Lyn Hill
Yield Makes 3 1/2 dozen

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons butter or margarine
  • 1 (8-ounce) package fresh mushrooms, minced
  • 1 large onion, minced
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 large egg, lightly beaten

How to Make It

  1. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add flour, beating well.

  2. Divide dough in half, and shape each portion into a ball; cover and chill 1 hour.

  3. Melt 3 tablespoons butter in a large skillet. Add mushrooms and onion; sauté until tender. Stir in sour cream and next 3 ingredients; set aside.

  4. Roll 1 dough portion to 1/8-inch thickness on a lightly floured surface; cut with a 2 1/2-inch round cutter, and place on greased baking sheets. Repeat procedure with remaining dough.

  5. Spoon 1 teaspoon mushroom mixture onto half of each dough circle. Moisten edges with beaten egg, and fold dough over filling. Press edges with a fork to seal; prick tops. Brush turnovers with beaten egg.

  6. Bake at 450° for 8 to 10 minutes or until golden.