MUSHROOM PIROSHKIE APPETIZERS

FOR THE FILLING:
1/2 cup finely chopped onion
1/4 cup butter or margarine
1 (8 oz) pkg fresh mushrooms, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1 hard-boiled egg yolk, chopped
FOR THE PASTRY:
1 pkg pie crust mix or 2 pie crust sticks, crumpled
1/2 cup sour cream

Preheat oven to 400 degrees F.

In medium skillet, saute onions in butter just until tender. Add mushrooms; saute 3 minutes. Stir in salt, pepper, and egg yolk; cool.

In medium bowl, combine pie crust mix and sour cream; mix until ball forms. Divide in half; roll half lightly on floured board to 1/8-inch thickness. Cut into rounds with 3-inch cookie cutter.

Spoon about 1 tsp filling onto half of circle. Moisten edges of pastry with water; fold half circle over and press edges with fork. Repeat with remaining pastry and filling. Place on ungreased cookie sheets.

Bake at 400 degrees F for 15-18 minutes or until light golden brown. Serve hot.

TO MAKE AHEAD:
Piroshkies can be frozen on cookie sheet before baking, then place in plastic bags. Bake at 400 degrees F for 15-18 minutes.

Makes 40
Source: Newspaper Clipping