Mushroom Roll

Dib's's Note:

This makes a nice change from meat pies and can be used as a main meal or as a side dish.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3 Logs

For Pastry

• 2 cups flour
• 1 teaspoon salt
• 2⁄3; cup butter flavor shortening
• 1 (8 ounce) package cream cheese
• 4 teaspoons ice water
• 1 beaten eggs (, for glaze) or 1 beaten milk (, for glaze)

For Filling

• 4 teaspoons butter
• 4 teaspoons salad oil
• 1 clove garlic , minced
• 1 medium onion , chopped fine
• 1 lb mushroom , chopped fine (your choice of shrooms)
• 1⁄8; teaspoon dried thyme
• 2 hardboiled egg , peeled and finely chopped (optional)
• ½ cup soft breadcrumbs
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ cup chopped fresh parsley

Directions:

1. For Pastry--------------------.
2. Combine flour and salt in a large bowl.
3. With 2 forks or a pastry blender cut in shortening and cream cheese until mixture resembles coarse crumbs.
4. Add ice water 1 T.at a time, stirring lightly.
5. Form into a ball and wrap in waxed paper until ready to make roll.
6. For Filling---------------------.
7. Melt butter and oil in a large skillet.
8. When hot, add onion, garlic and mushrooms.
9. Cook until onion is soft but not brown.
10. Remove from heat and stir in thyme.
11. Turn mixture in to a large bowl and add eggs, crumbs, salt, pepper and parsley.
12. Toss well.
13. Preheat oven to 400F degrees.
14. Divide pastry into thirds.
15. On a lightly floured surface roll a third of the dough into a rough oblong that can be trimmed into a rectangle measuring 6 inches by 12 inches.
16. Save scraps for trimming if wanted.
17. Spread one third of the mushroom mixture down one side of the dough leaving a 1 inch border along the length and 1/2 inch border on either end.
18. Roll and crimp.
19. Brush with egg mixture and trim top if wanted.
20. Repeat.
21. Bake for 30 minutes or until golden.