1 cup butter - softened
1 pkg (8oz) cream cheese --softened
1/2 tsp salt
2 cups all-purpose flour
1 egg yolk - beaten with tsp milk or cream
Combine first 3 ingredients in a mixing bowl and beatuntil smooth. Add flour and stiruntil blended. Put on piece of doubled waxed paper or parchment and latten to form an 8" by 6" rectangle. Wrap and chill overnight.
Remove from frig 8-10 min before rolling. Divide in half and roll each half on a floured pastry cloth with covered rolling pin. Fold over in thirds, roll,fold over again to 1/8 inch thickness. Cu into 2 1/2in rounds. Reroll the trimmings. Put 1 level tsp of filling in centerof ech round. Moisten edges with water and foldin half. Press with a floured fork to seal. Place on ungreased baking sheet. Brush with egg yolk and milk mix. Chill one hour. Bake in preheated 350 degree oven for 25-30 min until golden. Can be frozen and reheated. Makes 5 or 6 dozen.
Filling:
2 cans (or equivalent) drained mushroom stems and pieces
1/2 cup minced onion
2 tbsp butter
1/2 tsp salt
1/8 tsp white pepper
1 tsp lemon juice
2 tsp flour
1/2 cup light cream
1 Tbsp sherry
In small saucepan, saute' mushrooms and onion in butter for 5 min. Sprinkle with next four ingredients stir and simmer 2 minutes more. Gradually stir in light cream until thick. Stir in sherry, chill.
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