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Makes 8 large or 24 small turnovers

 8  ounces cream cheese

½  cup butter, softened

1 ½  cups unbleached all-purpose flour

¼  teaspoon salt

¼  cup sherry or marsala

4  tablespoons butter

1  pound mushrooms, minced

1  large onion, minced

½  teaspoons thyme

½  teaspoon salt

2  tablespoons unbleached all-purpose flour

⅓  cup sour cream

2-3  eggs, beaten

To make the dough, beat together the cream cheese, butter, 1½ cups flour and salt with an electric mixer or pulse in a food processor until a soft dough forms.

Shape dough into a disk, wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

To make the filling, in a small skillet, reduce the sherry or marsala to about 2 tablespoons. Pour into a small bowl. In a large skillet, add the butter and sauté the mushrooms and onion. In a separate bowl, mix together thyme, salt and 2 tablespoons flour. Stir in the sour cream. Combine mushrooms, reduced sherry, and sour cream filling. Chill until needed.

 Preheat oven to 400 degrees F.

 On a floured surface, roll dough to 1/16 to 1/8 inch thick and cut into 4-inch circles for small turnovers (if on the thick side, circles may be pressed thinner by hand.)* Wet the edge of half of the circle with water and fill with small amount of filling. Fold in half and crimp edges with fork.

 Chill for 15 minutes on baking sheet. Before baking, brush tops with beaten egg. Prick tops of turnovers with a fork. Bake for 10-12 minutes until browned on top.

*For larger turnovers, evenly divide the dough into 8 balls. Roll each ball into a circle and proceed with instructions for filling and sealing.

 Note: Filling and dough can be made ahead of time and assembled later or turnovers may be assembled and held refrigerated overnight or frozen to bake later.