Instructions: Line baking sheet with parchment paper. Melt butter in large skillet over medium heat. Add mushrooms and garlic; saute 8 to 10 minutes or until liquid is absorbed. Remove from heat. Stir in cream cheese, chives, lemon juice, salt, and pepper. Cool. On lightly floured surface, roll 1 sheet puff pastry to 12-inch square. Cut into 25 squares, each about 2-1/4 inches square. Brush lightly with egg. Place 1 teaspoon mushrooms mixture in center of each square. Fold in half diagonally to form triangles; press edges to seal. Place on baking sheet. Repeat with remaining puff pastry sheet and mushroom mixture. Cover; refrigerate until ready to bake. To bake, heat oven to 400 . Bake 15 to 20 minutes or until golden brown. Serve warm.

NOTES : Turnovers can be made up to 2 weeks ahead. Cover and freeze. Bake directly from freezer 20 to 25 minutes.

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