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DIRECTIONS

In medium bowl at medium speed, mix cream cheese until there are no lumps, 1-1/2 cups flour and 4 oz of butter, occasionally scraping bowl until combined. Wrap dough and chill for 1 hour.
In a 10-inch skillet over medium heat 2 oz butter, mushrooms and onion and cook until tender.
Stir in salt, thyme leaves and 2 tablespoons flour until blended; stir in sour cream.
On floured surface, thinly roll out half of dough; with cookie cutter, cut twenty 2-3/4-inch circles. Roll scraps into ball; chill.
On one half of each circle, put a teaspoonful of mushroom mixture. Brush edges with beaten egg.
Fold dough over filling: with fork, press edges together; prick tops; place on ungreased cookie sheets. Repeat with remaining dough and filling.
Brush turnovers with egg. Cover; chill. About 25 minutes before serving: Preheat oven to 350°F. Bake turnovers 12 minutes or until golden.