Sour Cream Pastry:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 eggs
1/4 cup sour cream

Sift flour and salt together in chilled bowl. Cut chilled butter in 1/4-inch pieces and cut into flour.

In a small bowl, mix eggs and sour cream, and then add to flour mixture.

Work together until a soft, sticky pliable ball is formed.

Wrap in waxed paper and refrigerate for 1 hour.

Cut chilled dough in 1/2 and roll each half to 6x14-inch rectangles. Butter a jelly-roll pan or large cookie sheet and place 1 rectangle on. Prepare filling.

Meat Filling:

1/4 cup (1/2 stick) butter
3/4 cups finely chopped mushrooms (about 1/4 lb. fresh mushrooms)
3 lbs. finely ground meat (beef, pork, ham, lamb, veal, sausage or any combination)
1/3 cup finely chopped onions
1/4 cup finely chopped parsley
2 tbsp. Worcestershire sauce
1 tsp. garlic salt
dash of pepper
1 cup grated cheese
1/4 cup milk
1 egg combined with 2 tbsp. milk

Melt butter. Add chopped mushrooms and cook 6 to 8 minutes. Add ground meat and brown. Scrape into a large mixing bowl. Add onions, parsley, seasonings, cheese and milk. Place in center of dough. Cover with second sheet of pastry. Press edges together. Brush with egg and milk mixture. Press edges with tines of fork to seal.

Make several steam pricks.

Bake at 375°F for 45 minutes. Serve with cold sour cream.