Mix butter, cream cheese, salt and flour to form soft dough. Chill overnight.
Break off part of dough (keeping remainder chilled until time to roll it out) and roll it paper thin on a floured surface. With cookie cutter cut into 2 or 3-inch circles and fill with one of the following fillings.
When ready to bake, brush tops with egg yolk, beaten with the milk. Place on ungreased baking sheet and bake at 350° F for 20 minutes. The unbaked pastries may be frozen and baked frozen or thawed slightly.
Sauté mushrooms in butter with the onion until limp. Add salt, pepper, nutmeg and lemon juice. Blend in flour until smooth and slightly thickened. Stir in sour cream and dill weed. Cool filling. Place scant tsp of filling on one side of pastry round. Fold over and crimp edges with fork tines. Bake according to pastry instructions.
Yields 4 dozen.
Mix filling ingredients thoroughly. Place small amount on one side of a 2- or 3-inch pastry round. Fold over and crimp edges with fork tines. Bake according to pastry instructions.
Yields 2 dozen
Cook pork until whitish but not dry. Mix with other filling ingredients and cool. Roll pastry into four 12 x 9-inch rectangles. Spread each with 1/4 filling and roll up, beginning with long side. Moisten to seal edges. Chill. Bake on ungreased baking sheet 30 to 35 minutes at 375° F. Cool slightly. Cut into 1-inch slices to serve.
Yields 4 dozen slicesShrimp Tartlets Ingredients:
Mix filling ingredients well. Place small amount on side of a 2- or 3-inch pastry round. Fold over and crimp edges with fork tines. Chill 1 hour, then bake according to pastry instructions.
Yields 2 dozen.