| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
8-oz cream cheese soften |
| 1 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Butter/margarine softened |
| 3 |
T |
Butter/margarine softened |
| 1/2 |
lb |
Minced mushrooms |
| 1 |
|
Minced onion |
| 1/4 |
c |
Sour cream |
| 1 |
t |
Salt |
| 1/4 |
t |
Thyme leaves |
| 2 |
T |
Flour |
| 1 |
|
Beaten egg |
INSTRUCTIONS
About 2 hourse before serving: DOUGH: In large bowl with mixer at
medium speed, beat cream cheese, flour and butter or margarine until
smooth; shape into two balls; wrap in plastic wrap or aluminum foil
and refrigerate 1 hour. FILLING: In 10 inch skillet over medium heat,
cook mushrooms and onion in butter or margarine until tender,
stirrring occasionally. Stir in sour cream, salt, thyme and flour; set
aside. On floured surface with floured rolling pin, roll each half of
dough 1/8 inch thick. With floured 2 3/4-inch round cookie cutter, cut
out as many circles as possible. Repeat. SCraps of dough may be
gathered and rolled out again. Preheat oven to 450 degrees. Onto one
half of each dough circle, place a ts 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 12-14 minutes until
golden. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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