MUSHROOM TURNOVERS

Steps:

• 1. In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
• 2. Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
• 3. In a large saucepan, over medium-high heat, melt the butter. Add the mushroom and onions, and reduce heat to medium. Cook for 15-20 minutes, or until all the liquid has evaporated. Add the garlic, flour, salt, pepper, and thyme. Cook for a minute or two more. Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
• 4. Roll out the dough to 1/8 inch thick. Use a 3-inch round cutter to cut out as many rounds as possible. Form the scrap dough into a disk and re-refrigerate so it may be used again. Repeat with the remaining dough to make about 4 dozen rounds. Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or use a Silpat mat. Place 1 teaspoon of filling on each dough round and a pinch of cheese, brush edges with egg wash. Fold over to make a half circle shape. Crimp with the tines of a fork.
• 5. Brush the tops with egg wash. Bake at 375F for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen. If you bake them from frozen, set your oven to 450F and bake for 12-14 minutes.