Yield: 20 Servings
|1 pack||(8-oz) cream cheese; softened|
|½ cup||Butter; softened|
|2 cups||Flour; sifted|
|2 tablespoons||Butter or margarine|
|1 medium||Onion; chopped|
|¼ pounds||Fresh mushrooms; chopped|
|1½ cup||Coarse ground pork; cooked (leftovers are ok)|
|1 tablespoon||Soy sauce|
|½ teaspoon||Curry powder; to taste (up to)|
|3 tablespoons||Sour cream|
Combine sour cream, butter, flour & salt. Blend with fingers until mixture holds together. Form into a ball, wrap in waxed paper & refrigerate at least 4 hours or overnight. Heat butter in skillet. Add onions & mushrooms & saute until onion is tender but not brown. With slotted spoon remove to bowl. Add meat to skillet & heat 1-2 minutes. Add sherry, soy sauce, sugar & curry. Mix well over low heat 1-2 minutes. Combine with onion mixture, mixing well. Add enough sour cream to moisten. Cool. Roll dough as thin as possible on floured board, cut in 3-inch circles. Place teaspoon filling on one side of circle, moisten edges with water, fold over dough, moisten top edge with water & press with fork to seal. Prick top with fork. Place on ungreased baking sheet. Bake at 400 for 15 minutes or until browned. Brush tops with egg whites before baking. Yields about 40.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .