Dough (makes about 2 dozen):
1 - 8oz cream cheese at room temperature
1 - stick butter at room temperature
1½ cups flour
Mushroom Turnover Filling:
6 Tbsp. butter
1 large onion, finely chopped or several shallots
1 pound mushrooms, finely chopped
½ tsp. thyme
1 tsp. salt
freshly ground black pepper to taste
4 Tbsp. flour
½ cup light cream or half and half
chopped fresh parsley
Mix butter and cream cheese thoroughly (use mixer).
Add flour with pastry blender until smooth.
In a skillet, heat the butter, add the onion and cook until clear. May brown lightly. Do Not Burn! Add the mushrooms and cook, stirring often, about three minutes.
Add the thyme, salt, pepper and parsley and sprinkle with flour.
Stir in the cream and cook gently until thickened.
Roll dough to ⅛ inch thickness on a lightly floured surface and cut into 3 inch rounds.
Place a teaspoon (maybe less) of filling on each and fold dough over filling.
Press edges together with fork. Prick top crusts to allow steam to escape.
Preheat oven to 450º.
Bake on ungreased baking sheet, until lightly browned, about 15 minutes.