Hot Mushroom Turnovers

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.




  • 8 oz. pkg. cream cheese, softened
  • 1 1/2 cup flour
  • 1/2 cup butter or margarine, softened


  • 1/2 lb. mushrooms, minced
  • 1 lg. onion, minced
  • 1/4 cup sour cream
  • 1 tsp. salt
  • 1/4 tsp. thyme
  • 1 egg, beaten


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.

Servings: 40
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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