• Gather up your ingredients.
  

Pastry

• Place the butter and cream cheese in a medium-sized bowl.
  
• Use a stand or handheld mixer to beat cream cheese and butter until smooth.
  
• Add flour.
  
• Beat until blended.
  
• Once dough starts to form just use your hands to knead and shape dough into a ball. Cover with a damp towel and refrigerate for at least an hour, if not two.
  

Filling

• In a large skillet melt butter and saute onions and mushrooms until tender. Stir frequently. Add flour, salt, pepper, and thyme.  Stir until blended. Add sour cream and stir some more until combined. Remove from heat and allow to cool.

Assemble Pastries

• Preheat your oven to 375 degrees. Prepare a baking sheet with tinfoil and set it aside.
• Remove pastry ball from fridge and roll out on a lightly floured surface until it is less than ¼ inch thick.
  
• Using a round cookie cutter or even a small bowl or glass, cut round circles out of the dough and set aside. I use a 4-inch wide glass usually. A little smaller or bigger you must either decrease or increase cooking time.
  
• Once you remove as many circles as possible knead dough again, roll it out until flat, and cut some more circles keep doing this until no dough, or very little, is left. 
  
• In a small bowl beat your egg and grab a brush. Set aside. 
• Next, take your pile of circles and place a heaping spoonful on to the one half of the circle.
  
• Brush a little egg around the edges of the circle and fold empty half of the circle on top of the other half.
  
• Seal by pinching edge with your fingers.
  
• Use a fork to press gently around the edge. Repeat until every circle is full.
  
• Using a sharp knife cut two or three slits in the top of each.
  
• Brush on remaining egg over the tops of the pastries.
  
• Place the turnovers on a baking sheet.
  
• Bake for 25-30 minutes. Turnovers will turn a nice golden brown color when they are done. Remember to decrease or increase cooking time if your circles are smaller or bigger than 4 inches.
  
• Eat and enjoy!