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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

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