This is a nice appetizer and makes a large amount. They also freeze well.

Ingredients —

Cream Cheese Pastry:

8 oz. Softened light cream cheese

1/2 cup margarine or butter

1/4 cup milk

2 cups flour

1/2 tsp. Salt

Filling:

10 oz. Sliced Canned mushrooms drained and chopped

1/2 cup finely sliced onions

2 tsp. Butter or margarine

1 tsp. Lemon juice

1/2 tsp seasoned salt

1/4 tsp. Salt

1/4 tsp pepper

1/2 cup milk

4 tsp. All purpose flour

1 Tbsp. Sherry ( or alcohol free sherry)

Instructions —

Cream cheese pastry: Beat cream cheese and margarine well in medium bowl. Mix in milk, flour and salt. Shape into ball cover and chill for at least one hour.

Filling: Sauté mushrooms and onions in butter in non stick frying pan until onion is soft.

Stir in lemon juice, seasoned salt, salt and pepper.

Gradually whisk milk into flour in small bowl until smooth. Add sherry. Stir into mushroom mixture until boiling and thickened. Cool throughly. Roll out dough to about 1/8 inch thick. Cut into three inch rounds. Place 1 1/2 tsp. Mushroom filling in centre of each. Moisten edge. Press to seal. Arrange on untreated baking sheet, I like to put parchment on the cooking sheets. cut tiny cuts in top of each. Bake in 425 degrees for 11 to 13 minutes. Makes 48 turnovers.

—Judy Lange