Mushroom Piroshki Appetizers

(4)
  1 reviews
  • 50 min prep time
  • 1 hr 5 min total time
  • 8 ingredients
  • 30 servings

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

Directions

  1. 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. 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. 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. 4 Bake 12 to 15 minutes or until light golden brown. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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