Name: Mushroom Turnovers
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Cream cheese - 1 (8 ounce) package; Butter - 1 cup; All-purpose flour - 1 ½ cups; Butter - 2 tablespoons; Fresh mushrooms, finely chopped - ¾ pound; Onion, chopped - ½ medium; Dried thyme - ⅛ teaspoon; Salt - ¼ teaspoon; Ground black pepper - ½ teaspoon; All-purpose flour - 1 ½ teaspoons; Sour cream - ½ cup

Ingredients for - Mushroom Turnovers

1. Cream cheese 1 (8 ounce) package

2. Butter 1 cup

3. All-purpose flour 1 ½ cups

4. Butter 2 tablespoons

5. Fresh mushrooms, finely chopped ¾ pound

6. Onion, chopped ½ medium

7. Dried thyme ⅛ teaspoon

8. Salt ¼ teaspoon

9. Ground black pepper ½ teaspoon

10. All-purpose flour 1 ½ teaspoons

11. Sour cream ½ cup

How to cook deliciously - Mushroom Turnovers

1 . Stage

In a medium bowl, mix together cream cheese and butter until well blended. Mix in flour until fully incorporated. Pat into a ball, and refrigerate while you make filling.

2 . Stage

Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onion. Season with thyme, salt, and pepper. Cook and stir until tender, about 5 minutes. Sprinkle flour over everything so it won't get lumpy, then reduce the heat to low, and stir in sour cream. Heat just until thickened, then remove from the heat.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll dough out to about 1/4-inch thickness. Cut into 3-inch rounds. Place a small amount of mushroom mixture on one side of each circle, then fold dough over and press to seal. Prick the tops with a fork to vent steam, and place pastries on a baking sheet. (They can also be frozen at this time until needed.)

4 . Stage

Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.