Mushroom Piroshki Appetizers

1/4 cup (50 mL) butter or margarine

1/2 cup (125 mL) finely chopped onion

1 pkg (227 g) fresh mushrooms, finely chopped

1 hard-cooked egg yolk, chopped

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

3 pkgs Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1 egg, beaten, if desired

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1

In large 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 400ºF. 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 baking sheet. Brush with beaten egg.
4

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