Instructions: In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in cream cheese and butter until mixture resembles coarse meal. Lightly knead dough. Divide dough in half and wrap in plastic wrap; chill 1 hour. In a food processor, process next 10 ingredients until coarsely chopped. Allow mushroom mixture to stand 15 minutes; drain in a colander. Preheat oven to 400 . On a lightly floured surface, use a floured rolling pin to roll out half of dough to 1/8 inch thickness. Using a 3 inch diameter fluted edge cookie cutter cut out dough.

For each dough circle, place a scant teaspoon of mushroom filling on half of dough circle; brushed edge with beaten egg. Fold dough over filling. Use a floured fork to crimp edges of dough together and to prick top of pastry. Repeat with remaining dough and filling. Place on ungreased baking sheet. Bake 15 to 20 minutes or until lightly browned. Serve warm. Unbaked pastries may be placed on a baking sheet and frozen. Store frozen pastries in an airtight container. Bake frozen pastries 20 to 25 minutes in a preheated 400 oven.

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