Instructions: In medium bowl at medium speed, mix cream cheese, 1 1/2 c flour and 1/2 c butter. Wrap dough, chill 1 hour. In 10 inch skillet, in 3 T butter, cook mushrooms and onion until tender. Stir in salt, thyme and 2 T flour until blended; stir in sour cream. On floured surface, thinly roll out 1/2 dough until 1/8 inch thick, then cut with cookie cutter. On 1/2 of each circle, put a tsp. of mushroom mixture. Brush edges with beaten egg. Fold dough over filling, with fork, press edges together. Place on cookie sheet. Brush turnovers with egg. Cover; chill. Bake at 450 for 12 minutes.

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