Basil & Mushroom Turnovers

Step 1: About two hours before serving, process cream cheese, flour and ½ cup of butter in a food processor till smooth.

Step 2: Shape into a ball, wrap and refrigerate for at least one hour.

Step 3: In skillet over medium heat, cook mushrooms and onions in 3 tbsp butter till tender.

Step 4: Add salt, basil and flour, stir together, add sour cream. Stir until thickened. Set aside.

Step 5: On a floured surface with a floured rolling pin, roll half of dough 1/8-inch thick.

Step 6: With floured 2 1/2-inch round cookie cutter, cut out as many circles as possible.

Step 7: Repeat with other half of dough.

Step 8: Preheat oven to 450°F.

Step 9: Onto one-half of each dough circle, place a tsp of mushroom mixture.

Step 10: Brush edges of circle with some egg; fold dough over filling.

Step 11: With fork, firmly press edges together to seal; prick tops.

Step 12: Place turnovers on un-greased cookie sheet; brush with remaining egg.

Step 13: Bake 12 to 15 minutes till golden. Serve warm.