Hot Mushroom Turnovers

In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth.

Shape into ball; wrap and refrigerate 1 hour.

Meanwhile, in 10-inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.

Stir in sour cream, salt, thyme and 2 tablespoons flour; set aside.

On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.

With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.

Repeat.

Preheat oven to 450°.

Onto one half of each dough circle place a teaspoon of mushroom mixture.

Brush edges of circles with some egg; fold dough over filling.

With fork, firmly press edges together to seal; prick tops.

Place turnovers on ungreased cookie sheet; brush with remaining egg.

Bake 12 to 14 minutes until golden.

Makes about 3 1/2 dozen.