Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1-1/2 cups all-purpose flourFILLING:1/2 pound fresh mushrooms, finely chopped1 medium onion, finely chopped2 tablespoons butter1/4 cup sour cream2 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon dried thyme1 large egg2 teaspoons water
Preparation
In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.
