This make wonderful appetizers but I do like to serve them, when I have company for dinner, along side my main course. Last time I served them, I was asked for the recipe, so here it is.
2 cups white flour
1/2 pkg.(125 gr.) cream cheese
1/2 cup butter or margarine
2 tbsp. sour cream
3 tbsp. butter or margarine
1 onion, chopped
1/2 lb.(225 gr.) mushrooms, finely chopped
1/4 tsp. each, pepper and thyme
1/2 tsp seasoning salt
1 tsp. parsley, minced
2 tbsp. flour
1/4 cup sour cream
1 egg, for brushing
Place flour in a large mixing bowl, add the cream cheese and the margarine and cut with a pastry cutter until it resembles fine bread crumbs. Add the egg and sour cream and mix it together. Knead dough into a ball and let stand for 1 hr, covered.
Sautee onion in butter, add mushrooms and stir. Add pepper, thyme and seasoning salt. Cook for 10 minutes.
Meanwhile, mix together flour and sour cream and enough water to form a thick sauce. Pour into the mushroom mixture and stir. Add the parsley and let come to a boil and cook on medium heat until it thickens.
Set aside to cool.
Roll dough out on a floured surface to 1/4” thickness and using a 3” cookie cutter, cut out as many circles from the dough as you can. Gather the leftover dough, roll out and repeat.
Drop a teaspoon of filling on each half of the circle and fold over the other half to cover the filling. Seal the edges with a bit of water and press down with a fork.
Place the turnovers on a lightly greased cookie sheet. Brush with egg. Prick each with a fork to allow steam to escape during baking.
Bake at 350 for 15-20 minutes or until lightly golden
Makes: about 3 dozens
TIP: They can be made in advance, and freeze, for up to 6 months. Defrost and warm them up before serving.