Irresistible Mushroom Pockets

In a medium bowl, mix together cream cheese and butter until well blended. Mix in flour until fully incorporated. Pat into a ball, and refrigerate while you make filling.

Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onion. Season with thyme, salt, and pepper. Cook and stir until tender, about 5 minutes. Sprinkle flour over everything so it won’t get lumpy, then reduce the heat to low, and stir in sour cream. Heat just until thickened, then remove from the heat.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll dough out to about 1/4-inch thickness. Cut into 3-inch rounds. Place a small amount of mushroom mixture on one side of each circle, then fold dough over and press to seal. Prick the tops with a fork to vent steam, and place pastries on a baking sheet. (They can also be frozen at this time until needed.)

Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.