1 whole wheat, double piecrust
½ cup butter, softened
2 T. butter
½ cup onion, diced
¼ lb. fresh mushrooms, chopped
1 tsp. flour
½ tsp. garlic salt
¼ tsp. thyme
Dash black or cayenne pepper
1 egg yolk
Shape the piecrust into a ball and then roll out onto a floured work surface to a 12 × 16-inch rectangle. Spread with the softened butter to within a half inch from the edges.
Fold lengthwise into thirds, pressing edges together to seal. Then, starting at one short end, fold dough into thirds. Wrap tightly in waxed paper or plastic wrap and refrigerate at least one hour. Butter should be firm.
In a large pan, melt the 2 tablespoons butter and sauté the onion until tender and golden. Add the mushrooms and sauté another 3 to 4 minutes; remove from heat. Stir in the flour, garlic salt, thyme, and pepper and cook, stirring for 1 minute or until mixture thickens slightly. Place mixture in a medium bowl. Cover and refrigerate for at least 1 hour.
Preheat the oven to 400°.
Divide pastry in half (to make working the dough easier) and roll out each half. Cut dough using a 2½-inch biscuit or cookie cutter, making 16 rounds for each half—32 rounds in total.
Place 1 teaspoon of filling just off center of each round. Fold the dough in half over the filling and press the edges with a fork to seal. Place the turnovers on an ungreased cookie sheet.
Beat the egg yolk with 1 tablespoon water until well mixed and smooth and then brush the egg yolk mixture on each turnover.
Bake the turnovers for 15 to 20 minutes or until golden brown.
Yield 32 turnovers.