Hot Mushroom Turnovers

Flaky cream cheese pastry stuffed with a mushroom-ham mixture. Perfect to have on hand over the holidays.

In large bowl with mixer at medium speed , beat cream cheese , 1 1 / 2 cups flour and 1 / 2 cup butter until smooth.

Shape into ball.

Wrap.

Refrigerate 1 hour.

Meanwhile , in 10 inch skillet over medium heat , in 3 tablespoons hot butter , cook mushrooms and onion until tender , stirring occasionally.

Stir in ham , sour cream , salt , thyme and 2 tablespoons flour.

Set aside.

On floured surface with floured rolling pin , roll half of dough 1 / 8 inch thick.

With floured 2 3 / 4 inch round cookie cutter , cut out as many circles as possible.

Repeat.

Preheat oven to 450f.

Onto one half of each dough circle , place a teaspoon of mushroom mixture.

Brush edges of circles with some egg.

Fold dough over filling.

With fork , firmly press edges together to seal.

Prick top.

Place turnovers on ungreased cookie sheet , brush with remaining egg.

Bake 12 to 14 minutes until golden.

cream cheese, all-purpose flour, butter, mushroom, onion, ham, flour, sour cream, salt, thyme, egg