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1 recipe for sour cream pastry
2 tsp. milk (glaze)


1 onion, minced
1 tbsp. butter
1/2 lb. mushrooms, coarsely chopped (optional)
3/4-1 lb. ground beef
1 tsp. salt
1/8 tsp. pepper
1/2 c. sour cream


2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. vegetable shortening, chilled
1/4 c. sour cream
1 egg, lightly beaten

Sift flour, salt, baking powder and cut shortening in until mixture resembles corn meal. Blend in sour cream and eggs. Pour all at once into flour. Mix briskly until pastry just holds together. Wrap in wax paper and chill while you prepare the filling.

Saute onion in butter over medium heat 5-8 minutes. Add mushrooms, stir fry for 2 minutes, then add beef, brown for 5-7 minutes. Turn off heat. Stir in salt, pepper and the sour cream. Cool to room temperature.

Heat oven to 400 degrees. Divide pastry in half, roll out dough, one at a time into 9 x 14 inch rectangles. Transfer to an ungreased cookie sheet. Brush edges with cold water. Spread filling over pastry leaving 1/2 inch margin all the way around. Cut 3 V-slits near the center of the 2nd pastry, place on top of filling. press edges to seal. Brush pastry with milk. Bake uncovered 50-60 minutes.

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