Ingredients
1 (8 ounces) cream cheese soft spread
All-purpose flour
Margarine, soft
1/2 pound mushrooms, minced
1 large onion, minced
1/4 cup sour cream
1 teaspoon salt
1/4 teaspoon thyme
1 egg, beaten
Method
In a bowl with a mixer – medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth. Shape into balls; wrap and refrigerate 1 hour. Meanwhile in skillet in 3 tablespoons hot butter cook mushrooms and onions. Stir in sour cream, salt, thyme, and 2 tablespoons flour. On a floured surface, roll dough 1/8 inch. Cut out circles
Preheat oven 400-degrees. Onto circles, place tablespoon of mushroom mixture, brush edges with egg, fold over filling, press edges together with a fork. Pick tops. Brush with remaining egg. Bake 14 minutes.
