Savory Mushroom Turnovers

Combine cream cheese and butter in a medium-sized bowl, blending them until they are fully merged. Incorporate flour into the mixture until it is completely absorbed and uniform. Form a ball with the dough and refrigerate it while preparing the filling.

Heat 2 tablespoons of butter in a large skillet over medium heat. Add sliced mushrooms and chopped onion, seasoning with thyme, salt, and pepper to taste. Cook the mixture, stirring occasionally, until it reaches a tender consistency, approximately 5 minutes. Sprinkle flour over the mixture to prevent lumps from forming, then reduce the heat to a low setting and stir in sour cream. Continue heating until the mixture thickens, then remove it from the heat source.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into 3-inch rounds using a circular cutter or a knife. Place a small amount of the mushroom mixture on one half of each round, then fold the dough over to form a triangle or square shape and press the edges together to seal. Use a fork to prick the tops of the pastries, allowing steam to escape, and place them on a baking sheet.