Preheat oven to 425 degrees.
- 1 8 ounce pack cream cheese, softened
- 1/2 cup unsalted butter, softened, plus 3 tbsp for the mushroom onion mixture
- 1/2 pound mushrooms, finely diced (should yield about 3 cups once diced)
- 1 cup finely diced onion
- 1/4 cup sour cream
- 1 tsp salt
- 1 tsp fresh thyme leaves
- 2 tbsp flour
- 1 egg, beaten
At least 2 hours prior to serving:
in large bowl or the bowl of your stand mixer combine the 1/2 cup butter and cream cheese until smooth and well blended.
Gradually stir in the flour until just combined. Gently knead in a bit more flour only if it is too sticky to handle. Shape into a ball, wrap in plastic and refrigerate for at least an hour.
Meanwhile, in frying pan over medium heat, melt 3 tbsp butter and saute mushrooms and onions until tender, stirring occasionally. Allow to cool, then stir in the salt, thyme, sour cream and 2 tbsp flour.
Cut your dough ball in half, and work with 1/2 at a time, keeping the 2nd ball wrapped. On a floured work surface roll out dough to about 1/8″ thickness and cut out circles (my cutter is about 2 1/2″ across).
Onto one half of each dough circle place a tsp of mushroom mixture. Brush edges of circles with some of the beaten egg, fold dough over filling. Do not overfill or they will burst during cooking and you will lose all that flavour. With a fork firmly press edges together to seal. Place on cookie sheet, either non stick or with parchment or silicone lining. Brush with remaining egg yolk and prick the top with the tines of your fork.
Bake for 13-15 minutes @ 425, until golden brown and glossy. Remove from the oven, and allow to cool (if you can) before serving.