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Mushroom Turnovers

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."

14 ServingsPrep: 30 min. + chilling Bake: 10 min.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1 egg
2 teaspoons water

Directions

In a small bowl, beat cream cheese and butter until smooth. Gradually
beat in flour until well blended. Shape pastry into a ball. Cover
and refrigerate for 1 hour.
Meanwhile, in a large skillet, saute mushrooms and onion in butter
until tender. Stir in the sour cream, flour, salt and thyme. Remove
from the heat; set aside.
Roll dough into 1-in. balls; place on ungreased baking sheets.
Flatten into 3-in. circles. In a small bowl, beat the egg and water;
brush over pastry.
Place about 1 teaspoon mushroom filling in the center of each circle.

2 of 2

Mushroom Turnovers (continued)

Directions (continued)

Fold pastry over and seal edges. Brush tops with remaining egg
mixture. Bake at 450° for 10-12 minutes or until golden brown.
Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (3 each) equals 203 calories, 15 g fat (9 g saturated fat), 58 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.