Total TimePrep: 30 min. + chilling Bake: 10 min.
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1-1/2 cups all-purpose flour
- 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 large egg
- 2 teaspoons water
- 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. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.
Nutrition Facts3 each: 203 calories, 15g fat (9g saturated fat), 58mg cholesterol, 307mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 4g protein.
Mar 8, 2018
I love this recipe and make them whenever I can. Holidays, when having company or just for snacking myself. What I haven't tried yet and need to know is if these can be made and frozen before baking them. I sometimes have access to a good amount of mushrooms and would love making these in large batches and then freeze them. Has anyone out there tried that?A member below stated that she only uses 1/2 tsp. of salt in the recipe. I agree with her 100%. I do the same and also add some minced garlic like she does. Great recipe and easy.
Dec 19, 2015
These are great! I make them every year on Christmas eve (we have a bunch of different appetizers for dinner). I use a variation of this filling for omelets sometimes, too--just add spinach. The thyme, onion, and mushroom are a fantastic combo.
Jul 13, 2014
Great flavor! I used fresh thyme.
Mar 9, 2013
When I was making these and saw the amount of salt called for I thought it was way too much for only a half pound of mushrooms, (and I like my salt) so I cut it down to around 1/2 tsp. I didn't really measure it but I was right, the original recipe would have been too salty. The filling was good with the decreased salt but the dough was very bland so the next time I made them, I added salt, marjoram and thyme to the dough and it was much better. I added minced minced garlic to the mushrooms and onions and instead of salt, used either Everglades Seasoning (Monkey Dust lol) or Tony Chachere's for a little zing.
Mar 29, 2010
These are very tasty! And they are great hot or cold. If you want to warm them back up after refrigerating, place them back in the oven-microwaving will make the crust soft.
Jun 15, 2009
These are very delicious and never last long with my husband around. The thyme really boosts up the flavor and makes them a perfect savory snack.
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