PORK AND MUSHROOM TURNOVERS

• � cup cream cheese, softened
• � cup butter, softened
• 2 tsp granulated sugar
• � tsp salt
• 1 � cups all purpose flour
• 1 egg, lightly beaten
  
  FILLING
  
• � cup loosely packed dried porcini or shitake mushrooms ( about � 14 g. pkg.)
• 4 oz lean ground pork
• � cup chopped onion
• � cup finely chopped fresh mushrooms
• 2 cloves garlic, minced
• � tsp each salt and pepper
• � cup cream cheese
• 2 tbsp chopped fresh parsley
• 1 tsp minced fresh thyme (or � tsp dried)
• � tsp wine vinegar

In large bowl, beat cream cheese with butter until fluffy; beat in sugar and salt. Stir in flour just to blend. Divide in half. Shape into discs. Wrap each in plastic wrap; refrigerate for up to 2 days

FILLING

Meanwhile in small bowl soak dried mushrooms in � cup warm water until softened. About 30 minutes. Drain. Reserving liquid. Chop finely.

In large nonstick skillet, saut� pork over medium-high heat. Breaking up with spoon, until no longer pink, about 8 minutes. Tip pan and spoon off any fat.

Add onion, fresh and soaked mushrooms, garlic, salt and pepper to pan. Fry until onion is light golden and liquid is evaporated, about 10 minutes. Remove from heat, Stir in cream cheese, parsley, 1 tbsp of the mushroom soaking liquid, thyme and vinegar until cheese is melted; let cool.

On lightly floured surface, roll out pastry to 1/8 inch thickness. Using 3 inch round cutter, cut out rounds. For each turnover, lightly brush edge of round with some of the egg. Spoon 1 tsp filling onto round. Fold over, sealing and crimping edge. Repeat with remaining pastry. Add 7 minutes to baking time if baking from frozen.

Brush turnovers with egg. Prick once with fork. Bake on large rimmed baking sheets in center of 375o oven until golden. About 20 minutes.

Makes about 40

I THINK BOUGHT PUFF PASTRY WOULD WORK JUST AS WELL AS THE CREAM CHEESE PASTRY IF YOU WERE IN A HURRY