Mushroom Turnovers

Directions

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 ⅛ inch thick.

Cut into 2½ 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 350℉ (180℃) for 25 minutes or until golden brown.

May be frozen.

Makes 5 dozen.

Mushroom filling: In pan, sauté 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.