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

Combine dry sherry, bread crumbs, salt, pepper seasoning and chives. Add beef, and mix well. Shape into 6 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 in diameter. Place a chilled patty in center of each 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 (435 degrees) about 20 to 25 minutes, until pastry is nicely browned. Meanwhile, prepare Mushroom sauce and saute fluted mushrooms in 1 tablespoon butter. Serve each "turban" topped with a fluted mushroom. Pass Mushroom Sauce.

MUSHROOM SAUCE:

3 tbsp. butter
1/2 lb. fresh mushrooms, sliced
1 tbsp. all purpose flour
1 tsp. soy sauce (more if you want)
1 c. light cream

Melt butter. Add mushrooms; sprinkle with flour; toss. Cook over medium heat, stirring occasionally, 8 to 10 minutes, or until mushrooms are tender. Add soy sauce; slowly stir in cream. Cook and stir until mixture bubbles and thickens. Season to taste. If the sauce gets too thick, add more cream.