Ingredients

• 1 , 8 ounce
• 1 cup butter
• 1.5 cups all-purpose flour
• 2 tablespoons butter
• 0.75 pounds fresh mushrooms , finely chopped
• 0.5 medium onion , chopped
• 0.13 teaspoons dried thyme
• 0.25 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1.5 teaspoons all-purpose flour
• 0.5 cups sour cream

Instructions

1. 1 In a medium bowl, mix together cream cheese and butter until well blended. Mix in flour until fully incorporated. Pat into a ball, and refrigerate while you make filling.
2. 2 Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onion. Season with thyme, salt, and pepper. Cook and stir until tender, about 5 minutes. Sprinkle flour over everything so it won't get lumpy, then reduce the heat to low, and stir in sour cream. Heat just until thickened, then remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll dough out to about 1/4-inch thickness. Cut into 3-inch rounds. Place a small amount of mushroom mixture on one side of each circle, then fold dough over and press to seal. Prick the tops with a fork to vent steam, and place pastries on a baking sheet. (They can also be frozen at this time until needed.)
4. 4 Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition per serving