Mushroom Piroshki Appetizers

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

By Pillsbury Kitchens

June 22, 2011

Bake-Off® Contest 29, 1980

Omaha, Nebraska

1/4

cup butter or margarine

1/2

cup finely chopped onion (1 medium)

package (8 oz) fresh mushrooms, finely chopped

hard-cooked egg yolk, chopped

1/2

to 3/4 teaspoon salt

1/4

teaspoon pepper

boxes Pillsbury™ refrigerated pie crusts, softened as directed on box

egg, beaten, if desired

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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.