Mushroom Turnover

Filling:
3 Tbsp. margarine
1 large onion, chopped fine
1/2 lb. fresh mushrooms, chopped small
Fry a little and then add:
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1/4 cup sour cream

Mix everything together with mushroom mixture. Fry a little for a few minutes until thickened. Remove from heat and cool thoroughly.

Pastry:
8 oz. cream cheese
1/2 cup margarine
11/2 cups flour

Mix at room temperature. Shape into balls and chill 1 hour or just roll it out and cut out 3­inch round very thin and then fill with mixture. Fold over and prick with a fork. Then beat one egg and brush over top of turnovers. Bake at 450 F for no longer than 10 minutes. Watch closely. These freeze well. I make them ahead and pop them in the oven when company arrives.