1. For the crust: In a medium bowl of your food processor mix together the cream cheese and 1 cup of butter until well blended. Add the flour and process until fully incorporated and it has made a ball. Pat into a circle and refrigerate while you make the filling.

Filling:

1. Finely chop the mushrooms in onion either in the food processor or by hand. Melt the 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won’t get lumpy, then reduce the heat to low and stir in the sour cream and cream cheese. Heat just until thickened then remove from heat.
2. On a floured board, roll out 1″ ball size pieces of dough. I use a dumpling press to make mine so if you don’t have one, just roll out to a small 3″ round. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal using the tines of the fork or your dumpling mold. Brush tops with beaten egg and prick the top with the tip of knife to vest steam. Place on baking sheet. They can be frozen now for future use or baked immediately.
3. Bake at 450° for 15 minutes or until golden brown. Drizzle with truffle oil, optional. If baking frozen turnovers, it may take an additional 5 minutes or so.