PASTRY:

2 c. flour
1 (8 oz.) pkg. cream cheese
1/2 c. butter

Whip cream cheese and butter; add flour. Mix until a ball forms. Refrigerate for 30 minutes before using.

VEGETABLE FILLING:

1 lb. bag broccoli or spinach
6 oz. can chopped mushrooms
1 med. onion, chopped
4 oz. grated Cheddar cheese or Mozzarella cheese
Salt and pepper to taste

Cook vegetables and drain well. Add the rest of the ingredients; set aside until ready to roll pastry.

Roll out dough to 1/2 inch thickness on lightly floured board. Cut into 5-inch circles. Place vegetable mixture in center of circle and fold dough, sealing edges with a little water. Prick top of pastry and bake in 425 degree oven 20 to 25 minutes. Makes 8 to 10.

This can go from pastry board to freezer, and eventually to toaster oven.