| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Appetizers, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Butter (slightly softened) |
| 1 |
pk |
Cream Cheese (softened) |
| 1/2 |
ts |
Salt |
| 2 |
c |
Flour |
| 1 |
|
Egg |
| 2 |
ts |
Milk |
| 2 |
cn |
Stems and pieces (4 oz) |
| 1/2 |
c |
Onions (minced) |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White Pepper |
| 1 |
ts |
Lemon juice |
| 2 |
ts |
Flour |
| 1/2 |
c |
Light cream |
INSTRUCTIONS
PASTRY INGREDIENTS
MUSHROOM FILLING
Pastry:
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove
10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick.
Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten
edges and fold double. Press edges with fork to seal. Mix egg with milk and
slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25
minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom
filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper,
lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and
stir util smooth and thickened. Chill. Add 1 tablespoon sherry or dry
vermouth before chilling, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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