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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Tender cream cheese pastry sourrounding a rich, flavorful mushroom filling. Ingredients:
1 (8 ounce) package cream cheese, softend |
1/2 cup butter or 1/2 cup margarine, softend |
1 3/4 cups all-purpose flour |
3 tablespoons butter or 3 tablespoons margarine |
1 (8 ounce) package fresh mushrooms, minced |
1 large onion, minced |
1/2 cup sour cream |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon dried thyme |
1 large egg, lightly beaten |
Directions:
1. Beat cream cheese and 1/2 cup of butter at medium speed with a mixer until creamy. Gradually add 1 3/4 cups of flour, beating well.
2. Divide dough in half. Shape each portion into a ball. Cover and chill for 1 hour.
3. Melt 3 tablespoons butter in large skillet; add mushrooms and onion. Sauté until tender. Stir in sour cream and next 3 ingredients; set aside.
4. Roll 1 portion of dough 1/8 inch thick on a lightly floured surface. Cut with a 2 1/2-inch round cutter and place rounds on a greased baking sheet. Repeat the process with the remaining dough.
5. Spoon 1 teaspoon of mushroom mixture onto 1/2 of each dough circle; moisten edges with egg and fold dough over filling. Press edges with a fork to seal. Prick tops and brush turnovers with egg. Bake at 450°F for 8 to 10 minutes or until golden. Serve hot.
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