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1
TO MAKE THE PASTRY: Using an electric mixer fitted with the paddle attachment, beat the 1/2 cup butter and cream cheese on medium speed until smooth.
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2
Beat in the chives; add the 1 1/4 cups flour and 1 teaspoon salt and beat on low speed to form a stiff dough.
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3
Form the dough into 2 equal disks, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight.
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4
TO MAKE THE FILLING: In a large skillet set over medium heat, melt the 3 tablespoons butter and saute the mushrooms and onion until the juices have evaporated.
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5
Sprinkle with 1 tablespoon flour, stirring until the mixture is combined; cook for 2 more minutes.
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6
Stir in the sherry, salt, pepper, and parsley.
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7
Cook for 2 more minutes; stir in the sour cream.
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8
Remove the skillet from the heat and let cool before assembling the turnovers.
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9
Preheat the oven to 425F.
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10
Grease baking sheets with butter or cooking spray or line with parchment paper or silicone liners.
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11
Sprinkle a work surface with flour, and using a rolling pin sprinkled with flour, roll out each chilled dough disk to about 1/8 inch thick.
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12
Cut out dough rounds using a 4-inch biscuit cutter.
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13
Gather the scraps and reroll the dough to make more rounds.
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14
Add more flour to the work surface, if necessary.
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15
Place a teaspoon of the filling on each dough round, moisten the outer edges with water, and fold in half.
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16
Crimp the edges with a fork to seal.
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17
In a small bowl make an egg wash by mixing the egg yolk and the 2 teaspoons water with a fork until combined.
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18
Brush the egg wash on top of each turnover.
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19
Bake on the prepared sheets until golden brown, 13 to 15 minutes.
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20
Cool on wire racks.
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21
Serve warm or at room temperature.
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22
Seal the unbaked turnovers in freezer-weight plastic bags and freeze for up to 3 weeks.
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23
To serve, brush the frozen turnovers with egg wash and bake, until golden, about 16 minutes.
