1/3 c. dry sherry
1/3 c. soft fine bread crumbs
1/4 tsp. seasoned salt
1/4 tsp. lemon pepper seasoning
3 tbsp. chopped chives
1 3/4 lb. ground sirloin or chuck
1 (10 oz.) pkg. frozen patty shells, thawed
1 egg, lightly beaten
1 tbsp. water
Sherry mushroom sauce
6 fluted mushrooms
1 tbsp. butter

Sherry Mushroom Sauce: Saute 2 cups sliced mushrooms in 1 tablespoon butter. Add 1 1/4 cups beef broth and 1/3 cup dry sherry mixed with 1 1/2 tablespoon cornstarch. Heat to boiling, stirring constantly. Simmer 2-3 minutes. Stir in 3/4 teaspoon lemon juice.

Combine dry sherry, bread crumbs, salt, pepper seasoning and chives. Add beef and mix well. Shape into 6 thick patties. Broil close to heat about 3 minutes on each side, just until browned, but not cooked through. Chill. Roll 1 patty shell at a time on lightly floured board to a thin circle about 8 inches diameter. Place a chilled patty on center of each pastry circle and fold dough around it in pleats, pinching together at top.

Combine egg with water and brush lightly over top and sides of each "turban"; set on flat baking pan. Bake in hot oven (425 degrees) about 20-25 minutes, until pastry is nicely browned.

Meanwhile, prepare Sherry Mushroom Sauce and saute fluted mushrooms in 1 tablespoon butter. Serve each "turban" topped with a fluted mushroom. Pass Sherry Mushroom Sauce separately.