Elephant Stew 1982: Mushroom Turnovers

Dough:

• 9 oz. cream cheese, softened
• 1 stick butter, softened
• 1 c. flour

Filling:

• 1 lg. onion, minced
• 1 lb. mushrooms, minced
• 3 T. butter
• 1 t. thyme
• 1 t. salt
• 2 T. flour
• 1 c. sour cream

Preheat oven to 450°. Cream together cream cheese, butter and flour. Chill. Saute onion and mushrooms in butter; add remaining ingredients except sour cream and cook until thickened. Stir in sour cream. Divide dough in half. Roll each half thinly. Cut in rounds and place as much of mushroom mixture on each as possible. Fold over to make half round and seal. They may be frozen at this point.

Pierce each top with a knife point. Brush with mixture of one egg yolk and 1 t. water. Bake 12-15 min. until golden. Yields 48.