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—————————–PASTRY INGREDIENTS—————————– 1 c Butter (slightly softened)

1 pk Cream Cheese (softened)

1/2 ts Salt

2 c Flour

1 Egg

2 ts Milk

——————————MUSHROOM FILLING—————————— 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

Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8×6 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.

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