Dough

• 1 cup butter

• 1 package of cream cheese (8 oz)

• ½ t. salt

• 2 cups flour

Mix butter, cheese and salt.  Add flour.  Form dough into an 8 x 6 rectangle on a piece of wax paper.  Wrap and chill overnight.  Remove 8-10 minutes before rolling.  Divide into half and roll each half into a 9”x 6” rectangle.  Fold over in
thirds.  Roll fold again.  Roll to 1/8” thickness and cut into 2 ½” rounds.  Fill and brush with wash of 1egg yolk and 2 T. cream.

Filling

• 2 cans mushrooms (4 oz cans) chopped very finely

• ½ cup onion chopped finely

• 2 T. butter

• ½ t. salt

• 1/8 t. white pepper

• 1 t. lemon juice

• 2 T. flour

• ½ cup light cream

• 1 T. sherry or dry vermouth

Sauté onions and butter.  Add remainder of ingredients and stir well.