Recently, I visited my friend Jan and she served these marvelous little tarts as a snack. I begged, she relented and now I can share her recipe with you! They are the perfect make-ahead appetizer. You can make a batch, freeze on a cookie sheet then place in a plastic freezer bag and use as needed. The perfect host!
Cream together:
1 - 8 oz. cream cheese (or, 3 - 3oz. pkgs.)
1/2 C. butter
1 & 1/2 C. flour
Mix together until a soft dough forms. Wrap this dough into a ball (in wax paper) and refrigerate at least 1 hr.
Meanwhile, in a fry pan: Saute, in 3 Tblsp. butter,
3/4 lb. mushrooms, chopped
1 1/2 onion, chopped
Stir in
1/2 tsp. salt
1/2 tsp. thyme (powdered)
2 Tblsp. flour
Blend all these ingredients and stir in 1/4 C. sour cream.
Roll out 1/2 of the dough thinly, on a floured board. Cut out circles, with a 3" cookie cutter. Place 1 Tblsp. mixture on each of these circles. Fold in half and seal edges with beaten egg. Repeat with other half dough. Bake at 450 for about 12 min., or 'til brown. (May be frozen raw and baked, in frozen state.)