Cream 1/2 cup softened butter with 9 ounces softened cream cheese. Blend in 1 1/2 cups flour to make a soft dough. Foll in waxed paper and refrigerate for 1 hour.
Chop 1/2 pound fresh mushrooms fine and 1/2 cup plus 2 Tablespoons onions. Saute in 3 Tablespoons butter for 5 minutes. Blend in 2 Tablespoons flour, 1 teaspoon salt, 2 dashes of pepper and 1/4 teaspoon Thyme. Stir in 1/4 cup sour cream and remove from heat. Roll dough thin and cut in 3" circles. Place a tiny amount of filling in the center of each circle. Wet edge before sealing. Fold over and press edges shut with fork. ( I used a Pampered Chef turnover maker that I found at a yard sale for 10 cents.) Beat 1 egg and lightly brush over tops. Prick top once with fork and place on cookie sheet lined with parchment paper. Bake 12 minutes at 450 degrees. These can be frozen, thawed and reheated.