Mushroom Turnovers

Anytime you are willing to do this much work, it has to be something very tasty . . . and these will not disappoint. This cream cheese pastry rolls out easily. I like that you can make the pockets ahead, freeze them unbaked and pop them in the oven when needed. These have been a family favorite on Christmas Eve for many years.

Ingredients:

250 g / 8 oz cream cheese, softened
1/3 cup butter
1 cup flour

Filling:

2 Tbsp butter
1 medium onion, minced
½ lb fresh mushrooms, finely chopped
½ tsp salt
pinch thyme
2 Tbsp flour
¼ cup sour cream
1 egg, lightly beaten

Method:

1. Cream together cream cheese and butter.
2. Add flour, mixing until smooth. Cover and chill.
3. Sauté onion and mushrooms. Cook until tender.
4. Stir in salt, thyme, flour and sour cream. Cook until thickened. Cool.
5. Divide dough in half. Roll out each half very thin (1/8 ") and cut rounds with 2 1/2 - 3 inch cookie cutter.
6. Drop 1 tsp filling on each circle. Brush edges with egg.
7. Fold dough over filling. Press edges together with a fork and brush tops with egg.
8. Prick with fork.
9. Freeze unbaked. Bake on parchment paper lined baking sheet at 425 F for 12 - 15 min. or until golden. Makes 3 - 3 1/2 dozen.

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