| 1 | Pastry: combine butter, cream cheese and salt and beat well. |
| 2 | Add flour and blend. |
| 3 | Wrap dough in waxed paper 8x6 rectangle and chill overnight. |
| 4 | Remove 10 minutes before rolling. |
| 5 | Roll part of dough at a time to 1/8 inch thick. |
| 6 | Cut into 2 ?inch rounds. |
| 7 | Put 1 teaspoon of filling in each. |
| 8 | Moisten edges and fold double. |
| 9 | Press edges with fork to seal. |
| 10 | Mix egg with milk and slightly beat. |
| 11 | Brush with and milk and chill 1 hour. |
| 12 | Bake at 350f for 25 minutes or until golden brown. |
| 13 | May be frozen. |
| 14 | Makes 5 dozen. |
| 15 | Mushroom filling: in pan, saute mushrooms and oinions in butter. |
| 16 | Sprinkle in salt, pepper, lemon juice and flour. |
| 17 | Stir and simmer 2 minutes. |
| 18 | Gradually add cream and stir util smooth and thickened. |
| 19 | Chill. |
| 20 | Add 1 tablespoon sherry or dry vermouth before chilling, if desired. |
