Piroshkis with Herbed Mushroom Filling

Herbed Mushroom Filling:
1 tablespoon butter
1 large onion, minced
4 shallots, minced
2 cloves garlic, minced
1/2 pound mushrooms, minced
2 teaspoons lemon juice
1/4 teaspoon ground poultry seasoning
1/8 teaspoon thyme flakes
salt and pepper to taste
2 tablespoons flour
1/2 cup sour cream

Saute together butter, onion, shallot and garlic until the onion is transparent. Add mushrooms and lemon juice, and continue sauteing until mushrooms are tender and all the liquid is absorbed. Add seasonings and flour, and cook and stir for 2 minutes. Add sour cream and cook and stir for 2 minutes or until mixture is very thick. Allow mixture to cool.

For Pastry:
1 package Pepperidge Farms Puff Pastry (2 large sheets)
1 egg, beaten
12 tablespoons grated parmesan cheese

Cut pastry sheets in thirds on the fold. Cut each third in half crosswise (you should have 12 pieces). On a floured pastry cloth, roll out each piece to measure 4x8 inches. Place a few tablespoons mushroom mixture along the 8" side, fold dough over and press edges down firmly with the tines of a fork to seal tightly. Scallop the edges.

Place piroshkis on a greased cookie sheet, brush tops with beaten egg and sprinkle with cheese. Pierce tops with tines of a fork. Bake at 400�F for 25-30 minutes, or until tops are nicely browned. Allow to cool on brown paper.

To reheat, place piroshkis on a cookie sheet, cut each into 4 pieces, and heat in a 350�F oven for 15 minutes or until heated through.

Makes 48 piroshkis.