Mushroom Piroshki Appetizers

Mushroom mixture filled into Pillsbury® refrigerated pie crusts baked together form tasty appetizers ready to accompany your dinner.

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Servings 30

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Bake-Off® Contest 29, 1980

Marcia L. Gallner

Omaha, Nebraska

ingredients 8
Prep Time 50 min
Total Time 1 hr 5 min

Ingredients

1/4: cup butter or margarine

1/2: cup finely chopped onion (1 medium)

1: package (8 oz) fresh mushrooms, finely chopped

1: hard-cooked egg yolk, chopped

1/2: to 3/4 teaspoon salt

1/4: teaspoon pepper

3: boxes Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg, beaten, if desired

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Directions

1 In 10-inch skillet, melt butter over medium heat. Cook and stir onion in butter just until tender. Add mushrooms; cook 3 minutes, stirring frequently. Stir in egg yolk, salt and pepper. Cool 10 minutes.
2 Meanwhile, heat oven to 400°F. Unroll 3 pie crusts. With 2 3/4-inch round cutter, cut 10 rounds from each crust.
3 Spoon rounded teaspoon cooled mushroom mixture onto half of each pie-crust round. Fold dough over filling; press edges with fork to seal. Place on ungreased large cookie sheet. Brush with beaten egg.
4 Bake 12 to 15 minutes or until light golden brown. Serve warm.