2 cups white flour
1/2 pkg.(125 gr.) cream cheese
1/2 cup butter or margarine
1 egg
2 tbsp. sour cream

Filling:
3 tbsp. butter,  margarine or oil
1 onion, chopped
1/2 lb.(225 gr.) mushrooms, finely chopped
1/4 tsp. each, pepper and thyme
1/2 tsp seasoning salt
1 tsp. parsley, minced
2 tbsp. flour
1/4 cup sour cream
water
1 egg, for brushing

DIRECTIONS

Place flour in a large mixing bowl, add the cream cheese and the margarine and cut with a pastry cutter (or a fork) until it resembles fine bread crumbs.

 

Whisk together the egg and sour cream; add to the flour mix and using your hands, gather all together to form a dough. Remove to a board or counter and  knead dough into a ball, cover with a clean towel or plastic wrap and let it rest for 1 hour.

For the filling:

Meanwhile start making the filling by sautéing the onion in the butter until onion becomes transluscent. Add the mushrooms, pepper, thyme and seasoning salt. Cook for 10 minutes.

 

In a small bowl, mix together flour and sour cream and enough water to form a thick sauce.  Pour over the mushroom mixture and stir. Add the parsley and let come to a boil and cook on medium heat until it thickens.

Set aside to cool.

Roll dough out on a floured surface to 1/4” thickness and using a 3” cookie cutter, cut out as many circles from the dough as you can. Gather the leftover dough, roll out and repeat.

Drop a teaspoon of filling on each half of the circle and fold over the other half to cover the filling. Seal the edges with a bit of water and press down with a fork.

Place the turnovers on a lightly greased cookie sheet. Brush with egg. Prick each with a fork to allow steam to escape during baking.

Bake at 350 for 15-20 minutes or until lightly golden

Makes: about 3 dozens

TIP: They can be made in advance, and freeze, for up to 6 months.  Defrost and warm them up before serving.