Hot Mushroom Turnovers

Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.

Wrap dough in plastic wrap and chill for 1 hour.

Saute mushrooms and onions in 3 tbsp butter until tender.

Mix in salt, thyme, pepper and 2 tbsp flour.

Remove from heat, stir in sour cream and then chill.

On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.

Add scraps back into other half of dough.

For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.

Press the edges together with a fork and prick the top to let out any steam.

Repeat with the remaining dough and ingredients.

Preheat oven to 450 degrees F.

Brush tops lightly with remaining beaten egg.

Bake turnovers for 12 minutes or until golden.