Mushroom Piroshkie(Pierogi) Appetizers T-R-L

Russian version of Pierogi apps. Quick, easy, and "freezable"! The size of the piecrust pkg is a guess. I'd use something like Jiffy piecrust mix. Also, if you have a potsticker former, you can use it to cut and fold these.

• Ready In: 45 mins
• Serves: 40

Ingredients

• FOR THE FILLING

• 1⁄2 cup  finely chopped onion
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (8 ounce) package fresh mushrooms, finely chopped
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  hard-boiled  egg yolk, chopped

• FOR THE PASTRY

• 1 (8 ounce) package  pie crust mix, crumpled (or 2 pie crust sticks)
• 1⁄2 cup sour cream

Directions

1. Preheat oven to 400ºF.
2. In medium skillet, saute onions in butter just until tender.
3. Add mushrooms; saute 3 minutes.
4. Stir in salt, pepper, and egg yolk; cool.
5. In medium bowl, combine pie crust mix and sour cream; mix until ball forms.
6. Divide in half; roll half lightly on floured board to 1/8-inch thickness.
7. Cut into rounds with 3-inch cookie cutter.
8. Spoon about 1 tsp filling onto half of circle.
9. Moisten edges of pastry with water; fold half circle over and press edges with fork.
10. Repeat with remaining pastry and filling.
11. Place on ungreased cookie sheets.
12. Bake for 15-18 minutes or until light golden brown.
13. Serve hot.
14. TO MAKE AHEAD:
15. Piroshkies can be frozen on cookie sheet before baking, then place in plastic bags.
16. Bake at 400 degrees F for 15-18 minutes.