8 ounces softened cream cheese
1 cup butter
1 1/2 cups flour
2 tablespoons butter
3/4 pound finely chopped fresh mushrooms
1/2 medium finely chopped onion
1/8 teaspoon thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons flour
1/2 cup sour cream

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