Renny Darling's

Using the prepared puff pastry cuts preparation time to a minimum. And preparing these in 8-inch logs that you will later cut into small squares is another timesaver.

Mushroom & Herb Filling:
2 tablespoons margarine
4 shallots, minced
2 cloves garlic, minced
1 large onion, 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 cup sour cream

Sauté together first 4 ingredients until onion is transparent. Add the next 2 ingredients 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.

Using Prepared Puff 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 will 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-inch side, fold dough over and press edges down with the tines of a fork. Scallop the edges.

Place piroshkis on a greased cookie sheet, brush tops with beaten egg and sprinkle with cheese. Pierce tops with the tines of a fork. Bake at 400° for 25 to 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° oven for 15 minutes, or until heated through. Yields 48 piroshkis.

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