These are fussy to make but great to have in the freezer for special occasions. I freeze them uncooked. I've been making them each year for the holidays for 30 some years and they're always popular.
In a large bowl with mixer at med. speed beat cream cheese, flour, and butter until smooth. Shape into a ball, wrap, and refrigerate 1 hour.
Meanwhile melt 3 Tbsp. butter in skillet and cook mushrooms and onion until tender, stirring occasionally. Stir in sour cream, salt, thyme, and 2 Tbsp. flour. Set aside.
On floured surface with floured rolling pin roll half of dough 1/8 inch thick. With floured 2 3/4 inch cookie cutter cut out as many circles as possible. Repeat.
Onto 1/2 of each circle place a teaspoon of filling. Brush edges of circles with some egg. Fold dough over filling. With fork firmly press edges together to seal; prick tops.
Place on ungreased cookie sheets. Brush with remaining egg. Bake at 450 degrees F.
|Time:||30 to 40 Minutes Preparation Time|
12 to 14 Minutes Cooking Time
Source: From a magazine, long forgotten.
By glenda eileen lockhart from Nova Scotia
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