In a large mixer bowl, whisk together cream cheese and butter.

Switch to a dough hook and slowly add flour to form dough. Do not over-mix.

Roll dough out to an 18-inch round and cut out two-inch circles with cookie cutter or glass. Roll out the extra dough and cut circles again. Continue until all the dough is used up.

Sauté onion in butter over low heat until onion is translucent.

Add mushrooms, sour cream, salt, and pepper

Sprinkle with two tablespoons flour and cook one to two minutes.

Place 1/4 to 1/2 teaspoon filling in each round. Fold over and seal by pressing edges with fork tines.

Bake on ungreased cookie sheet at 350° for approximately 15 minutes.