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Mushroom Piroshki Appetizers

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Mar 29, 2012
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Ingredients

  • 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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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