-
For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
-
Shape into a large ball, wrap in plastic and refrigerate for one hour.
-
In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
-
Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
-
Set aside.
-
On a floured surface, roll half of the dough 1/8 inch thick.
-
With a floured small round cookie cutter (or glass), cut out as many circles as possible.
-
Repeat with remaining dough.
-
Preheat oven to 450 degrees.
-
Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
-
Brush edges of dough circle with some egg; fold dough over filling.
-
With fork, firmly press edges of dough circle to seal and prick the tops.
-
Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
-
Bake 12-14 minutes until golden brown.
