Categories: Appetizers
Ingredients
- Dough:
- 1 c butter
- 1 8 oz pkg cream cheese
- 1/2 tsp salt
- 2 c flour
- 1 egg yolk, beaten with 2 tsp cream
- Filling:
- 8 oz can mushroom pieces
- 1/2 c minced onion
- 2 tbs butter
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp lemon juice
- 2 tsp flour
- 1/2 c cream
Directions
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Dough:
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Combine first 3 ingredients and beat until well blended and smooth. Add flour and stir again. Put dough on waxed paper and flatten to form an 8″ × 8″ rectangle. Wrap and chill overnight.
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Remove from refrigerator 8 – 10 minutes before rolling. Divide in half and roll each half into 9 × 16″ rectangle, using floured pastry cloth and stockinette covered rolling pin. Fold over in thirds, roll, fold over again
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and roll dough to 1/8 thickness. Cut in 1 1/2 " rounds. Fill with filling mixture (about 1 tsp). Moisten edges with water and fold. Press edges with floured tines of fork to seal. Put on ungreased baking sheet. Brush wit egg yolk and milk mixture and chill 1 hour. Bake in 350 degree oven for 25 mins.
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Filling:
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Saute mushrooms and onion in the butter 5 mins. Sprinkle with next 4 ingredients; stir and simmer 2 mins. longer. Gradually stir in cream and simmer, stirring until thickened and smooth. Chill before filling dough.