This is a fun and elegant appetizer for a cocktail party. I decided to make them for our friends' going-away party because I wanted to do something a little special. They are retiring to North Carolina which is very sad except we will have someplace to spend next winter--just kidding Ann and Jim!
I stole this recipe from my mother-in-law--ssssh, don't tell her. She is very possessive about her recipes, but I raided her recipe box when she was out of the kitchen and scribbled this down.
The turnovers are easy to make although they do take some time to roll and fill. If you want to make them ahead of time, freeze them in a single layer on a cookie sheet, and when they are frozen, transfer them to a freezer bag. No need to defrost them--just bake them a little longer.
One glitch is that I forgot to write down the oven temperature. I baked them at 350, and they took much longer to get golden than they should have. Next time I will try a 400 degree oven. The pastry puffs up very nicely and the mushroom filling is delicious.
The recipe calls for making 3 inch rounds. Mine are a little smaller because I wanted these to be more bite-sized. Also, there is more mushroom filling than you need but you can get creative with it and perhaps use it as a filling for an omelet.
3 3-ounce packages of cream cheese, softened
1/2 cup butter softened
1.5 cups flour
1/2 tsp. salt
3 TBL butter
1 large onion, chopped
8 ounces mushrooms, chopped
1/4 tsp thyme
1/2 tsp salt and pepper
2 TBL flour
1/4 cup sour cream
Pastry: Blend cream cheese and butter.