Recipe

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• 1 (8 oz) package cream cheese, softened
• 1 1/2 cups flour
• 1/2 cup butter
• 3 tbsp butter, softened
• 1/2 lb mushroom, sliced
• 1 large onion, minced
• 1/4 cup sour cream
• 1 tsp salt
• 2 tbsp flour
• 1/4 cup basil, minced
• 1 egg, beaten

• 1 About two hours before serving, process cream cheese, flour and 1/2 cup of butter in a food processor till smooth.
• 2 Shape into a ball, wrap and refrigerate for at least one hour.
• 3 In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.
• 4 Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.
• 5 On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.
• 6 With floured 21/2-inch round cookie cutter, cut out as many circles as possible.
• 7 Repeat with other half of dough.
• 8 Preheat oven to 450°F.
• 9 Onto one-half of each dough circle, place a tsp of mushroom mixture.
• 10 Brush edges of circle with some egg; fold dough over filling.
• 11 With fork, firmly press edges together to seal; prick tops.
• 12 Place turnovers on un-greased cookie sheet; brush with remaining egg.
• 13 Bake 12 to 15 minutes till golden. Serve warm.