Dough for turnovers:
8 oz cream cheese
1/2 lb butter
2 ¼ cup flour
1tsp salt
1 egg, slightly beaten
Mushroom filling:
3tbsp butter
1 large onion, finely chopped
½ lb fresh mushrooms
¼ tsp thyme
½ tsp salt
freshly ground pepper
2tbsp flour
¼ cup heavy cream
Mix the cream cheese, butter, flour and salt as for a pie crust and roll into a ball. Chill for 4 hours.
Meanwhile, heat the butter for the filling in a large skillet and brown the onion. Add the mushrooms and cook 3 minutes. Add the thyme, salt and pepper. Sprinkle with flour and stir in the cream until thickened.
Roll out onto a floured board to 1/8” thick and cut with a 2 ½ “ round biscuit cutter.
Place 1 small tsp of filling on each round and fold over to make a half circle. Seal the edges with a fork dipped in water. Poke a small hole in the top of each turnover and brush lightly with egg. Bake in a 325° oven for 30 minutes or until brown.
These may be frozen before baking. Do not brush with egg until ready to bake. Place on a cookie sheet to freeze and then transfer to a plastic bag.
The pastry can also be filled with liver, crab, shrimp, lobster or chicken.