Sauté onions in butter; just until tender. Add mushrooms. Sauté 3 minutes more. Stir in salt, pepper and egg yolk. Cool and drain. Heat oven to 400°F. In medium bowl, combine pie crust mix and sour cream until ball forms. Divide in half; roll half onto flour surface to 1/8-inch thickness. Cut into 3-inch circles and spoon 1 tsp. filling into half of circles. Pull other side of pastry over and seal with fingers. Repeat with remaining pastries and filling. Place on ungreased cookie sheet. Bake for 15-18 minutes. Serve hot.
Author's Comments
These taste best when cooled for a moment or two.
*Can be frozen in freezer bags and stored until needed.
Instructions
Sauté onions in butter; just until tender. Add mushrooms. Sauté 3 minutes more. Stir in salt, pepper and egg yolk. Cool and drain. Heat oven to 400°F. In medium bowl, combine pie crust mix and sour cream until ball forms. Divide in half; roll half onto flour surface to 1/8-inch thickness. Cut into 3-inch circles and spoon 1 tsp. filling into half of circles. Pull other side of pastry over and seal with fingers. Repeat with remaining pastries and filling. Place on ungreased cookie sheet. Bake for 15-18 minutes. Serve hot.
Author's Comments
These taste best when cooled for a moment or two.
*Can be frozen in freezer bags and stored until needed.
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