Spinach and Crabmeat Turnovers

2 cups all-purpose flour
1/4 tsp salt
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/2 cup firm margarine or butter, cut into pieces
1/2 cup sour cream
3-4 TBLS cold water
Spinach and Crabmeat Filling (recipe follows)
1 egg, beaten
Fresh or dried thyme leaves

Spinach and Crabmeat Filling:
1 pkg. (10 oz) frozen cut leaf spinach, thawed & squeezed to drain
1 can (6 ounces) crabmeat, drained & cartilage removed
1 cup shredded Swiss Cheese (4 ounces)
1/4 cup finely chopped red onion
1/4 cup sour cream
1/4 tsp salt

Heat oven to 400 degrees F.

Mix flour, salt and 1/4 tsp thyme in medium bowl. Cut in margarine, using pastry blender or criss-crossing 2 knives, until mixture resembles coarse crumbs. Stir in sour cream until well blended. Stir in water, 1 TBLS at a time, until mixture forms a ball.

Prepare Spinach and Crabmeat Filling.

Roll pastry on lightly floured surface until very thin (about one-sixteenth in. thick). Cut into circles with 21/2 - 3" cutter or pastry wheel.

Spoon about 1 tsp filling in center of each circle. Brush edge of circle with water; fold over, pressing edges together. (If making ahead, cover and refrigerate up to 24 hours).

Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Brush with egg; sprinkle with thyme. Bake about 20 minutes or until golden brown. Serve warm.

Makes about 32.