Mushroom-Filled Pastries

1. 1

   Heat oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring frequently, until most of the mushroom juices have cooked out, about 4 minutes. Sprinkle with flour, stirring to mix well.

2. 2

   Stir in sherry, salt and pepper. Cook and stir until mixture is almost dry, about 2 minutes. Remove pan from heat and set aside to cool slightly.

3. 3

   Preheat oven to 400 minutes.

4. 4

   Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of waxed paper severl inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.

5. 5

   Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching the dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.

6. 6

   Bake 8 to 10 minutes, until golden brown. Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.