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1
TO PREPARE PASTRY:.
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Lightly spoon flour into dry measuring cups; level with a knife.
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3
Combine flour, cream cheese, butter, and 1 teaspoon salt in a food processor; pulse 4 times or until mixture resembles coarse meal.
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4
With processor on, add ice water through food chute, processing until dough forms a ball.
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5
Gently press mixture into a 4-inch circle on plastic wrap.
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Cover and chill 15 minutes.
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7
TO PREPARE FILLING:.
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Place mushrooms in food processor, and process until finely chopped.
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Heat a large nonstick skillet coated with cooking spray over medium-high heat.
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Add shallots; cook 1 minute or until soft.
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Stir in mushrooms, 1/8 teaspoon salt, and pepper.
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Cook 10 minutes or until most of liquid evaporates, stirring frequently.
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13
Remove from heat; stir in basil.
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Cool completely.
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15
Preheat oven to 350.
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16
Combine 2 teaspoons water and egg white in a small bowl; stir well with a whisk.
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Divide dough into 24 equal portions.
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Shape each portion into a ball; chill.
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19
Working with 1 portion at a time, roll each dough ball into a 4-inch circle on a lightly floured surface.
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20
Lightly brush pastry with egg white mixture.
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Spoon about 2 teaspoons mushroom filling onto half of each circle.
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Fold dough over filling; press edges together with a fork to seal.
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Brush egg white mixture over pastry.
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Place on a baking sheet lined with parchment paper.
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Repeat procedure with remaining dough, filling, and egg white mixture, placing pastries 1 inch apart.
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26
Bake at 350 for 20 minutes or until lightly browned.
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27
Let stand 5 minutes before serving.
