Prep: 1 hour + chilling | Bake: 15 mins / batch | Makes: about 5 dozen

Ingredients:

1 cup butter, softened

2 pkg. (8 oz. each) cream cheese, softened

3 cups all-purpose flour

Filling:

3 tbsp butter

1/2 lb. fresh mushrooms, finely chopped

1/4 cup sour cream

2 tbsp all-purpose flour

1tsp salt

1 tsp snipped fresh dill

1 large egg, beaten

Instructions:

  1. In a bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle.
  2. Meanwhile, in a skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until vegetables are tender. Remove form the heat; stir in sour cream, flour, salt and dill. Cool.
  3. Preheat oven to 400°F. On a floured surface, roll dough to 1/8″ thickness. Cut circles with a 2 1/2″ round cookie cutter. Place about 1 tsp filling on one side of each circle. Brush edges with egg; fold dough over filling. Press edges with a for to seal.
  4. Place on un-greased baking sheets; brush with egg. Bake 12-14 minutes or until edges are golden brown.

Notes:

  • To make ahead: Dough can be made up to 2 days in advance.
  • Freeze Option: Freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to resealable freezer bags; return to freezer. Bake frozen turnovers as directed, increaseing time by 3 minutes.