Mushroom Turnovers

     These are absolutely delicious with all of the flavor of mushroom soup stuffed into a crust.  They are wonderful appetizers or a late night snack.  I used crimini mushrooms but any fresh mushrooms will work.  
 
1 package (8 ounces) of cream cheese, softened
1/2 cup butter, or margarine, softened
1 1/2 cups of all-purpose flour

Filling
1/4 pounds of fresh mushrooms
1/2 red onion, finely chopped
1 Tablespoon butter
2 Tablespoons of sour cream
1 Tablespoon flour
1/4 teaspoon salt
1 egg
2 teaspoons water


Beat cream cheese and butter until smooth.  

Gradually add the flour while continuing to beat the mixture.  Shape into a ball and cover and refrigerate for 1 hour.

Meanwhile, saute the mushrooms and onion in butter until they are tender.  Add the sour cream, flour and salt.  Remove from heat and set aside.

Roll dough into 1 inch balls and flatten into 3 inch discs.  Put back in the refrigerator for 15 minutes if they become too soft.  In a small bowl, beat the egg and water and brush over each 3 inch disc.  Place about 1 teaspoon of mushroom mixture in the center of each disc, fold pastry over and seal edges.  Brush the tops with the egg wash.

Bake at 450 degrees for 10-15 minutes until golden brown.