• Yield: 3 dozen turnovers



  1. Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill for an hour.
  2. Saute mushrooms and onion in 1 1/2 tbsp butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next 3 ingredients. Set aside.
  3. Roll pastry to 1/8" thickness on a lightly floured surface. Cut with a 3" cookie cutter. Place 1/2 tsp mushroom mixture in the center of each circle. Brush edges of circle with egg, fold dough in half, pressing to seal edges. Crimp edges and prick the top with a fork. Brush tops with remaining egg.
  4. Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golden brown. Serve immediately.
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