Mushroom Turnovers

1 package 8 oz cream cheese softened

1 ½ cups all-purpose flour

½ cup butter or margarine, softened

3 Tbls margarine or butter

1 medium onion, minced

8 ounces mushrooms, diced

1 garlic clove, crushed with garlic press

1 Tbls all-purpose flour

½ tsp salt

¼ tsp coarsely ground black pepper

¼ tsp dried thyme leaves

1 Tbls dry sherry or dry vermouth

3 Tbls sour cream

1 large egg beaten with 2 tbls water, for glaze

1. Prepare Turnover pastry: In medium bowl., with hand, knead cream cheese, flour , and margarine until blended. Shape dough into 2 disks; wrap each with plastic wrap and refrigerate until firm enough to handle, about 30 minutes.

2. Meanwhile, prepare Mushroom Filling: In 12-inch skillet, melt margarine over medium heat. Add onion and mushrooms and cook until onion is tender and liquid evaporates, about 20 minutes, stirring frequently. Stir in garlic, flour, salt, pepper, and thyme, then sherry: cook 1 minute longer. Transfer mushroom mixture to gowl to cool, Stir in sour cream.

3. On floured surface, with floured rolling pin, roll half of dough 1/8 inch thick. With 3 inch round biscuit cutter, cut out as many rounds as possible, reserving trimmings.

4. On half of each dough round, place 1 rounded measuring teaspoon Mushroom Filling. Brush edges of rounds with some egg mixture. Fold dough over filling. With fork, press edges together to seal. Brush turnovers lightly with egg mixture; price tops. Place turnovers on ungreased cookie sheet, about 1 inch apart.

5. Repeat with remaining dough, trimmings, and filling to make about 48 turnovers in all.

6. Cover cookie sheets tightly with plastic wrap or foil and refrigerate turnovers up to 1 day. Or, to freeze up to 1 month, place unbaked turnovers in jelly-roll pan; cover and freeze until firm. With pancake turner, remove turnovers from pan and place in freezer-safe containers with waxed paper between each layer and freeze.

7. To serve, preheat oven to 450F. Bake refrigerated turnovers 12 to 14 minutes, until golden. Or, arrange frozen turnovers on ungreased cookie sheets, 1 inch apart, and bake 15 to 20 minutes, until golden. Service hot.