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For the dough: 1.
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In a large bowl, knead together, by hand, the butter, cream cheese, and flour.
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2.
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Divide the dough into two disks, wrap in plastic wrap, and place in the refrigerator for at least an hour.
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For the filling: 3.
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In a large saucepan, over medium-high heat, melt the butter.
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4.
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Add the mushroom and onions, and reduce heat to medium.
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Cook for 15-20 minutes, or until all the liquid has evaporated.
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5.
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Add the garlic, flour, salt, pepper, and thyme.
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Cook for a minute or two more.
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6.
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Transfer the mixture to a bowl, let it cool a bit, and then mix in the sour cream.
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To assemble and finish: 7.
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Roll out the dough to 1/8 inch thick.
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8.
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Use a 3-inch round cutter to cut out as many rounds as possible.
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9.
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Form the scrap dough into a disk and re-refrigerate so it may be used again.
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10.
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Repeat with the remaining dough to make about 4 dozen rounds.
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11.
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Preheat the oven to 375 degrees (F).
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12.
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Line a baking sheet with parchment paper or use a Silpat mat.
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13.
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Place 1 teaspoon of filling on each dough round.
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Brush edges with egg wash.
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Fold over to make a half circle shape.
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Crimp with the tines of a fork.
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14.
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Brush the tops with egg wash. 15.
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Bake at 375F for 10-15 minutes, or freeze on the baking sheet and remove to a bag once frozen.
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16.
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If you bake them from frozen, set your oven to 450F and bake for 12-14 minutes.
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Enjoy!
