MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Piroshki
  Categories: Polish, Pies, Ceideburg 2
       Yield: 1 servings
     1/2 lb Cream cheese, softened
     1/2 lb Sweet but butter, softened
       2 c  Flour
       3 tb Butter
       2 c  Fresh mushrooms, finely
       1 sm Onion, minced
     1/3 lb Lean ground pork
       1 ts Salt
            Freshly ground black pepper
       3 tb Fresh dill, chopped, or 1
            -tablespoon dried
       2 tb Tomato paste
       2 tb Dry sherry
     1/3 c  Sour cream
   Pastry:  Combine cream cheese and butter; mix well.  Add flour and mix
   thoroughly .  Form into 2 balls, wrap in waxed paper and refrigerate
   for at least 2 hours.
   Filling:  In a large frying pan, heat 2 table spoons butter over
   moderately high heat.  Add mushrooms and onion, saute, stirring, for
   about 1/2 minute. Remove mixture; set aside.
   In the same pan, heat 1 tablespoon butter, add pork; brown quickly.
   Drain off liquid and discard.  Add salt, pepper, dill tomato paste
   and sherry; simmer over low heat for about 10 minutes, stirring
   Add mushrooms and simmer another few minutes.  Remove from heat, stir
   in sour cream and mix well.  Chill for 2 to 3 hours.
   Assembly:  Roll out chilled dough.  Cut into 2-inch circles.  Place 1
   tablespoon chilled filling in each circle and fold over to close.
   Seal edges with tines of fork.
   Place piroshkis on an ungreased baking sheet; bake in a 350F oven for
   12 to 15 minutes, or until light golden brown.  Let stand for a few
   minutes before serving.  Serve hot or at room temperature.
   Makes about 24.
   Adapted from “Ethnic Cuisine ” by Elizabeth Rozin.
   From the San Francisco Chronicle, 8/10/88.
   Posted by Stephen Ceideberg; November 11 1992.