1 recipe dinner pastry
1/4 lb. mushrooms, chopped
1 large onion, chopped
1 hard-boiled egg, grated
1 cup crushed cracker crumbs ( Ritz or TownHouse )
1-2 Tbsp. sour cream
salt, pepper, parsley, basil
garlic powder, soy sauce
egg yolk

Saute mushrooms and onions in butter until tender.
Grate in the egg.  Add the cracker crumbs and 
season to taste.  Mix in enough sour cream to make 
a thick paste.

Roll out the pastry on a lightly floured cloth, 1/16 to
1/8" thick.  Cut into rounds with a 3-4" cutter.  Place
rounds on greased cookie sheets, put a small ball of
filling on each (about 3/4" diameter), brush border
with mixture of egg yolk and 1 Tbsp. cold water, fold
over, and seal. Press sealed with tines of fork.  Brush
top with more of egg yolk mixture, and prick with 
fork.  Bake in preheated 400* oven until nicely 
browned, about 20 minutes.  This should make 
about 3 dozen piroshkis.

Note 1:  I usually cut out all the dough, count how 
many rounds I have, and divide the filling into that
many little balls.  However, extra dough is good rolled out, brushed with egg, pricked, and baked as crackers.

Note 2:  If you plan to freeze them, bake for about 15 
minutes, until only lightly browned.  Freeze in single
layer in plastic bag.  Then reheat on a greased 
cookie sheet, without defrosting, at 400* for about
10 minutes. 

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