PASTRY:

3 oz. pkg. cream cheese
1/2 c. butter
1 1/4 c. flour

FILLING:

2 tbsp. butter
2 tbsp. flour
4 oz. can mushroom pieces, stems
1 tsp. monosodium glutamate
1 chicken bouillon
Salt and pepper to taste
2 chicken livers or large turkey liver
1 grated tsp. onion
1 tbsp. minced parsley
3 stuffed olives, chopped

Work cream cheese, butter and flour together to form dough. No liquid is necessary. Chill several hours or overnight. Roll dough thin, cut into circles about 2 1/2 inch in diameter. Put a spoonful of filling in circles-fold into semi-circle crimping the edges. With tines of fork prick to let steam escape. Bake at 425 for 10 or 15 minutes.

Filling: Melt butter, blend in flour. Drain the mushrooms. Dissolve bouillon in 1 cup boiling water. Add mushroom liquid to make 1 1/2 cups of liquid. Add to butter and flour; blend. Chop mushrooms and livers. Add the sauce and the other ingredients. Makes 2 dozen. Can be frozen baked or unbaked. Serve hot. Add chopped olives to filling.