Mushroom Turnovers

Directions

1. 1
   For the dough: 1.
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   In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
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   2.
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   Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
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   For the filling: 3.
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   In a large saucepan, over medium-high heat, melt the butter.
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   4.
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   Add the mushroom and onions, and reduce heat to medium.
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   Cook for 15-20 minutes, or until all the liquid has evaporated.
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    5.
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    Add the garlic, flour, salt, pepper, and thyme.
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    Cook for a minute or two more.
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    6.
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    Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
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    To assemble and finish: 7.
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    Roll out the dough to 1/8 inch thick.
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    8.
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    Use a 3-inch round cutter to cut out as many rounds as possible.
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    9.
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    Form the scrap dough into a disk and re-refrigerate so it may be used again.
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    10.
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    Repeat with the remaining dough to make about 4 dozen rounds.
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    11.
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    Preheat the oven to 375 degrees (F).
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    12.
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    Line a baking sheet with parchment paper or use a Silpat mat.
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    13.
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    Place 1 teaspoon of filling on each dough round.
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    Brush edges with egg wash.
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    Fold over to make a half circle shape.
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    Crimp with the tines of a fork.
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    14.
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    Brush the tops with egg wash. 15.
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    Bake at 375F for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen.
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    16.
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    If you bake them from frozen, set your oven to 450F and bake for 12-14 minutes.
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    Enjoy!