----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.