Note:This recipe makes about 3 dozen turnovers so modify the amounts if you need more or less.
Ingredients:
9 oz. cream cheese - softened
1 cup butter, softened
3 cups flour, sifted
1 pound mushrooms, minced
2 large onions, minced
2 tsp. salt
1/2 tsp. thyme leaves (or to taste)
4 additional tbsp. of flour - for filling
1/2 cup sour cream
1-2 egg(s) - beaten - to brush onto dough before closing
Preparation:
Filling:
In large skillet over medium heat, (add about 4-6 tbsp. butter or margarine to pan before cooking) cook mushrooms and onions until tender. Stir in salt, thyme leaves and 4 tbsp. of remaining flour. Stir in sour cream.
Dough:
In large bowl with electric mixer on medium speed, beat cream cheese,
butter and flour until dough forms. Refrigerate for one hour in wax paper.
Spread flour over work area and roll out dough. Cut into circles about
5 - 5 1/2 inches in diameter. Spoon mixture into 1/2 of circle. Be
careful not to add too much because filling may ooze out during baking
if too much is added.
Brush other half of circle (inside) with beaten egg (to hold closed).
Fold over and press down around the edges with a fork to seal. Prick
top with fork 2 - 3 times.
Lightly grease baking sheet with shortening or margarine.
Bake at 450 degrees for 12 - 15 minutes until browned.
